Sizzlin' Chicken Tacos

Seriously, I don't know what is up with all the mexican food lately. Anyway, these tacos were actually a recipe I saw in a Betty Crocker calendar I got in the mail. These are some pretty tasty tacos, and super easy to throw together!




Sizzlin' Chicken Tacos

2 cups cooked chicken strips
1/2 teaspoon ground cumin
1/2 teaspoon paprika
4 Old El Paso® Stand 'N Stuff™ taco shells (from 4.7-oz box)
1 medium red bell pepper, cut into thin strips
1 cup barbecue baked beans (from 16-oz can)
1 cup shredded Monterey Jack cheese (4 oz)
4 slices bacon, crisply cooked, crumbled

1.Heat oven to 400°F. In small bowl, toss chicken strips with cumin and paprika to coat. In 8-inch square (2-quart) glass baking dish, stand taco shells side by side.
2.Fill each shell evenly with seasoned chicken. Divide pepper strips evenly over chicken. Top each with 1/4 cup baked beans and 1/4 cup cheese. Sprinkle with bacon.
3.Bake 8 minutes or until thoroughly heated and cheese is melted. If desired, garnish with grape tomatoes

Source: Betty Crocker