Wild West Chicken Tacos

INGREDIENTS

• 2 cups cooked chicken strips
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 4 Old El Paso® 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.

Jalapeno Taco Salad

Jalapeno Taco Salad: A fun way to spice up the ordinary
I'm sure most of us have enjoyed a taco salad before--salad, tortilla chips, taco meat, veggies, ranch or sour cream, salsa. But how about a jalapeno twist? I know you're thinking "Oh I don't like spicy food" but that's the beautiful of this dish, it's not THAT hot!

Try mincing 2-3 fresh jalapenos (take out the seeds) with a little olive oil and mixing it with your taco meet.

Add slices of bell pepper for color and for a crunch. We also added cilantro and chopped green onions.
To top is off, drizzle spicy ranch on top (ranch mixed with chili powder and taco seasoning).

Enjoy!