Wild West Sizzlin' Chicken Tacos

Wild West Sizzlin' Chicken Tacos

Old El Paso® Prize-Winning Recipe Munch and crunch a stand-up chicken taco for lunch. It's full of bacon, cheese and beans.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

4

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.
Makes 4 tacos
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know
The Old El Paso® Stand ‘N Stuff™ Kids’ Recipe Contest encourages kids to be creative in the kitchen. It’s way cool!
Substitution
Leftover chicken on hand? It takes about 3/4 pound of cooked chicken to make 2 cups of cut-up strips.

Nutrition Information:

1 Serving (1 Taco)
  • Calories 400
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 9g,
    • Trans Fat 1 1/2g),
  • Cholesterol 90mg;
  • Sodium 850mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 4g,
    • Sugars 3g),
  • Protein 33g;
Percent Daily Value*:
    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 Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.