Wild West Sizzlin' Chicken Tacos

Name: Wild West Sizzlin' Chicken Tacos
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters barbecue baked beans (from 16-oz can); 473 milliliters cooked chicken strips; 4 slices bacon, crisply cooked, crumbled; 1 teaspoons ground cumin; 113 grams cup shredded Monterey Jack cheese; 1 teaspoons paprika; 1 medium red bell pepper, cut into thin strips; 4 Old El Stand N taco shells (from 4.7-oz box)

Wild West Sizzlin' Chicken Tacos might be just the Mexican recipe you are searching for. This recipe serves 4. One portion of this dish contains around 19g of protein, 22g of fat, and a total of 361 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of old el stand 'n taco shells, paprika, monterey jack cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 20 minutes. It is a good option if you're following a gluten free and fodmap friendly diet.

Instructions

Heat oven to 400F. 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.

Ingredients you will need

Chicken Tenders

Taco Shells

Paprika

Cumin

Equipment you will use

Glass Baking Pan

Bowl

Oven

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.

Ingredients you will need

Baked Beans

Whole Chicken

Cheese

Pepper

Sprinkle with bacon.

Ingredients you will need

Bacon

Bake 8 minutes or until thoroughly heated and cheese is melted. If desired, garnish with grape tomatoes.

Ingredients you will need

Grape Tomato

Cheese

Equipment you will use

Oven

Equipment

Glass Baking Pan

Bowl

Oven

Ingredients

Servings:

237milliliters

barbecue baked beans (from 16-oz can)473milliliters

cooked chicken strips 4slices

bacon, crisply cooked, crumbled 1teaspoons

ground cumin 113grams

cup shredded Monterey Jack cheese 1teaspoons

paprika 1medium

red bell pepper, cut into thin strips 4

Old El Stand 'N taco shells (from 4.7-oz box)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Williams Selyem Westside Road Neighbors Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 140 dollars per bottle.