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Wild West Sizzlin' Chicken Tacos

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Wild West Sizzlin' Chicken Tacos
  • Prep 10 min
  • Total 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.
Updated Mar 19, 2009

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The Old El Paso® Stand ‘N Stuff™ Kids’ Recipe Contest encourages kids to be creative in the kitchen. It’s way cool!
  • tip 2
    Leftover chicken on hand? It takes about 3/4 pound of cooked chicken to make 2 cups of cut-up strips.

Nutrition

400 Calories, 21g Total Fat, 33g Protein, 21g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Taco
Calories
400
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
9g
44%
Trans Fat
1 1/2g
Cholesterol
90mg
31%
Sodium
850mg
35%
Potassium
550mg
16%
Total Carbohydrate
21g
7%
Dietary Fiber
4g
17%
Sugars
3g
Protein
33g
% 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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