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Wild West Sizzlin' Chicken Tacos

 44 Ratings
11 Comments
  • Prep Time 10 min
  • Total Time 20 min
  • Servings 4
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Old El Paso® Prize-Winning Recipe Munch and crunch a stand-up chicken taco for lunch. It's full of bacon, cheese and beans.

Ingredients

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

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Taco
Calories
400
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
9g
44%
Trans Fat
1 1/2g
Cholesterol
90mg
31%
Sodium
850mg
35%
Total Carbohydrate
21g
7%
Dietary Fiber
4g
17%
Sugars
3g
3%
Protein
33g
33%
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
50%
50%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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