Here is a new recipe from Betty Crocker. This is a recipe that sounded a little strange, but one thing that I have learned about cooking is that sometimes 'different' ingredients go well together. These little Bad Boys had great reviews from everyone in my family. AND, they are so easy to prepare and there is not a huge mess in the kitchen.
Wild West Sizzlin’ Chicken Tacos
INGREDIENTS FOR 4 SERVINGS:
2 C. Cooked Chicken Strips
½ tsp. Ground Cumin
½ tsp. Ground Paprika
4 Stand ‘N Stuff Taco Shells
1 Medium Red Bell Pepper, Cut Into Thin Strips
1 C. BBQ Baked Beans
1 C. Shredded Monterey Jack Cheese
4 Slices Bacon, Crispy Cooked, Crumbled
INSTRUCTIONS:
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.
Wild West Sizzlin’ Chicken Tacos
INGREDIENTS FOR 4 SERVINGS:
2 C. Cooked Chicken Strips
½ tsp. Ground Cumin
½ tsp. Ground Paprika
4 Stand ‘N Stuff Taco Shells
1 Medium Red Bell Pepper, Cut Into Thin Strips
1 C. BBQ Baked Beans
1 C. Shredded Monterey Jack Cheese
4 Slices Bacon, Crispy Cooked, Crumbled
INSTRUCTIONS:
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.
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