This is a recipe found in Betty Crocker 2011 Calendar
Wild West Sizzlin’ Chicken Tacos
2 cups cooked chicken strips
1/2 tsp ground cumin
1/2 tsp paprika
4 Old El Paso Stand ‘N Stuff taco shells
1 medium red bell pepper, cut into strips
1 cup bbq baked beans
1 cup shredded Monteray Jack cheese
4 slices bacon, crisply cooked, crumbled
1. Heat oven to 400 degrees. In small batter bowl, toss chicken strips with cumin and paprika to coat. In 8-inch 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.
** Leftover chicken on hand? It takes about 3/4 lb of cooked chicken to make 2 cups of cut-up strips.