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10 minutes
20 minutes
- 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
- Preheat your oven to 400°F. Season chicken strips with cumin and paprika in a small bowl. Arrange taco shells in an 8-inch square (2-quart) glass baking dish.
- Evenly stuff each shell with seasoned chicken, top with pepper strips, then add 1/4 cup baked beans and cheese to each. Sprinkle bacon on top.
- Bake until bubbly and golden, with melted cheese. Optionally, top with juicy grape tomatoes for a burst of freshness.
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