Wild West Chicken Tacos: Serves 4
An absolutely delightful image of tacos using baked beans, chicken, and bacon greeted me when I flipped my 2011 Betty Crocker calendar to May inspired this. Use your favorite homemade or canned baked beans.
Tacos:
2 c cooked chicken, shredded
1/2 t ground cumin
1/2 t chili powder
1 c baked beans
4 slices bacon, cooked and crumbled
8 hard taco shells
1 c cheddar cheese, shredded
Toppings:
1/2 c lettuce, shredded
1 tomato, chopped
1/4 c onion, chopped
1 small jalapeno, chopped - feel free to remove ribs and seeds if you want less heat.
2 T cilantro, chopped
sour cream, to taste
Preheat oven to 400F. In a large bowl, combine the chicken, cumin, chili powder, baked beans, and bacon, mixing well. In a 2 quart glass baking dish, line the hard taco shells up and divide the chicken bean mixture evenly between shells. Top each with cheese and put in oven. Bake until the cheese is melted and filling is heated through, about 8 minutes. Toss together the lettuce, tomato, onion, jalapeno, and cilantro. When tacos are ready, top with lettuce mixture and serve with sour cream.
Tacos:
Toppings:
Preheat oven to 400F. In a large bowl, combine the chicken, cumin, chili powder, baked beans, and bacon, mixing well. In a 2 quart glass baking dish, line the hard taco shells up and divide the chicken bean mixture evenly between shells. Top each with cheese and put in oven. Bake until the cheese is melted and filling is heated through, about 8 minutes. Toss together the lettuce, tomato, onion, jalapeno, and cilantro. When tacos are ready, top with lettuce mixture and serve with sour cream.