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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.

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( 44 Ratings)

44 Ratings

5 Stars 57%

4 Stars 23%

3 Stars 16%

2 Stars

1 Stars

Member Reviews ( 11 )

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Prep Time 10 min
Total Time 20 min
Servings 4

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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Taco

Calories: 400
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 9g, 9% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 90mg; 90%;
Sodium: 850mg; 850%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 4g 4% Sugars 3g 3% ),
Protein: 33g; 33%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 50%;
Calcium: 25%;
Iron: 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 Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 11 Reviews View All

Posted 5/9/2012 2:47:22 PM REPORT ABUSE HungryNEFamily said:

Rating:

These tacos were a huge hit! We love tacos and these were a nice change from the normal hamburger ones. I omitted the pepper, used a shredded rotisserie chicken Bush's chipotle beans and there were no leftovers. Even my picky eater kids ate several.

This reply was: Helpful Inspiring

Posted 3/13/2012 8:32:31 PM REPORT ABUSE wheeki said:

Rating:

I thought this was pretty good. I started with fresh chicken and bacon so it took longer than 20 minutes. When I make this again I will replace the baked beans with left over chili. I think that will give it more of a tex mex meal.

This reply was: Helpful Inspiring

Posted 3/1/2012 4:42:30 PM REPORT ABUSE mdelrio5920 said:

Rating:

These tacos were amazing! My kids loved them, and they are very picky eaters. They picked the bell pepper out, but asked me to make them again tomorrow! My husband isn't home yet to try them, but I'm sure he will love them too.

This reply was: Helpful Inspiring