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Wild West Sizzlin' Chicken Tacos

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By Betty Crocker Kitchens
Updated Mar 19, 2009
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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.

Wild West Sizzlin' Chicken Tacos

  • Prep Time 10 min
  • Total 20 min
  • Servings 4
  • Ingredients 8
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake 8 minutes or until thoroughly heated and cheese is melted. If desired, garnish with grape tomatoes.

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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