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.