| 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 |
Serve with...
Strawberry Coolers
Total Time:
4 hours 10 min
| 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. |
| No change. |
|
| The Old El Paso® Stand ‘N Stuff™ Kids’ Recipe Contest encourages kids to be creative in the kitchen. It’s way cool! |
|
| Leftover chicken on hand? It takes about 3/4 pound of cooked chicken to make 2 cups of cut-up strips. |
Nutrition Information:
400 ( 190); 21g ( 9g, 1 1/2g); 90mg; 850mg; 21g ( 4g, 3g); 33g 50%; 50%; 25%; 15% 1 1/2 ; 0 ; 0 ; 4 ; 1 1/2 1 1/2