Ingredients

• 2 Cups Cooked Chicken Strips
• 1/2 Teaspoon Ground Cumin
• 1/2 Teaspoon Paprika
• 4 Stand 'N Stuff taco shells (from 4.7-oz box)
• 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

Directions

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.

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.

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