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Wild West Sizzlin’ Chicken Tacos May 9, 2011

Filed under: Uncategorized — bethannskitchen @ 10:06 pm

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.


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