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Prep 10min
Total20min
Servings4
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Ingredients
2
cups cooked chicken strips
1/2
teaspoon ground cumin
1/2
teaspoon paprika
4
taco shells from 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
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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Steps
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.
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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.
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