Wild West Chicken Tacos

When I flipped my 2011 Betty Crocker calendar to May, I found a delicious looking photo and recipe for tacos that used baked beans, chicken, and bacon. Immediately I thought, "Why haven't we tried something like this?" It's right up our alley! I ended up making some changes, so this the variation we use, inspired by that drool-worthy photo in the calendar. Use your favorite homemade or canned baked beans! Omit the jalapeno if you want to keep it mild, or remove its seeds and ribs. We like a little zip.

• Ready In: 25 mins
• Serves: 4

Ingredients

• Tacos

• 2  cups  cooked chicken, shredded
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon chili powder
• 1  cup  baked beans
• 4  slices bacon, cooked & crumbled
• 8  hard  taco shells
• 1  cup cheddar cheese, shredded

• Topping

• 1⁄2 cup lettuce, shredded
• 1  tomatoes, chopped
• 1⁄4 cup onion, chopped
• 1  small  jalapeno, chopped
• 2  tablespoons cilantro, chopped
•  sour cream, to taste

Directions

1. Preheat oven to 400°F.
2. Combine chicken, cumin, chili powder, baked beans, and bacon in a bowl, and mix.
3. Line hard taco shells up in a 2-quart glass baking dish.
4. Stuff taco shells with chicken bean mixture.
5. Top each filled taco with cheese.
6. Bake for 8 minutes, or until cheese is melted and filling is heated through.
7. Meanwhile, toss topping ingredients, except sour cream, together.
8. When tacos are ready, add topping and serve with sour cream.