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
Preparation
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.
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.
Bake 8 minutes or until thoroughly heated and cheese is melted. If desired, garnish with grape tomatoes.
