Wild West Sizzlin' Chicken Tacos

Old El Paso® Prize-Winning Recipe Munch and crunch a stand-up chicken

taco for lunch. It's full of bacon, cheese and beans.





Prep Time:10 min

Start to Finish:20 min

Makes:4 tacos



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



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.

Garnish with grape tomato if desired.



Substitution

Leftover chicken on hand? It takes about 3/4 pound of cooked chicken

to make 2 cups of cut-up strips.

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Desert Tacos



Prep Time:30 min

Start to Finish:30 min

Makes:6 tacos



6 Old El Paso® Stand 'N Stuff™ taco shells (from 4.7-oz box)

1 cup chopped drained canned peaches

1 cup chopped drained canned pineapple

3/4 cup fresh blackberries

2/3 cup fresh blueberries

12 medium fresh strawberries, sliced

2 medium bananas, sliced

6 rectangles (4x1x1 inch each) vanilla ice cream, cut from 1/2-gallon

brick (about 3 cups)

1/2 cup chocolate or caramel ice cream topping

1 cup whipped cream

1/2 cup chopped nuts (any variety)



1. Heat oven to 325°F. Heat taco shells as directed on box.

Meanwhile, in large bowl, gently mix fruit.

2. Carefully remove cardboard from ice cream (do not damage

cardboard). With serrated knife, cut ice cream into 6 (4x1x1-inch)

rectangles. (Reassemble box around remaining ice cream for freezer

storage; if necessary, wrap carton in plastic wrap to secure.)

3. Place 1 rectangle of ice cream in bottom of each taco shell.

Divide fruit mixture evenly over ice cream. Drizzle chocolate topping

evenly over fruit. Top with whipped cream and nuts. Serve

immediately.



How-To

The ice cream rectangles (or log shapes) are easy to cut. Slice two 1-

inch-wide slabs crosswise from one end of ice cream brick, then cut

the slabs lengthwise into thirds.

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Salsa Rice Enchiladas



Vegetarian enchiladas wrap up a skillet-easy filling of rice, beans,

corn, peppers and cheese. Salsa's on the side.



Prep Time:25 min

Start to Finish:25 min

Makes:4 servings



1 1/2 cups Old El Paso® Thick 'n Chunky salsa

1 1/2 teaspoons chili powder

1 cup uncooked instant rice

1 can (15 oz) Progresso® black beans, drained, rinsed

1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red

and green peppers, undrained

1 1/2 cups shredded Cheddar cheese (6 ounces)

1 package (11.5 ounce) Old El Paso® flour tortillas for burritos (8

tortillas; 8 inch)

Additional Old El Paso® Thick 'n Chunky salsa, if desired



1. In 10-inch skillet, heat 1 1/2 cups salsa and the chili powder to

boiling. Stir in rice; remove from heat. Cover and let stand 5

minutes. Stir in beans, corn and cheese.

2. Spoon about 1/2 cup rice mixture onto center of each tortilla.

Fold up bottom of each tortilla; fold over sides. Secure with

toothpick if necessary. Serve with salsa.



Serve With

For a family fiesta, serve with nachos, watermelon wedges and, for

dessert, brownie sundaes.

Variation

For more spice, use the perkier jalapeño- and cilantro-flavored flour

tortillas available in the supermarket.

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Southwestern Tortilla Wedges (lighter recipe)

This southwestern "pizza" stack offers great flavor with very little

fat.



Prep Time:10 min

Start to Finish:25 min

Makes:16 servings



1/2 cup Old El Paso® salsa (any variety)

1/2 cup reduced-fat sour cream or plain yogurt

1/4 cup chopped red bell pepper

1/2 cup finely chopped cooked chicken

8 Old El Paso® flour tortillas (8 inches in diameter)

1/4 cup guacamole

1/2 cup Old El Paso® fat-free refried beans

1 cup reduced-fat shredded Cheddar or Monterey Jack cheese (4 ounces)



1. Heat oven to 350ºF. Mix salsa and sour cream. Reserve half of the

salsa mixture. Mix half of the salsa mixture, half of the bell pepper

and the chicken.

2. Place 2 tortillas on ungreased cookie sheet and spread with

chicken mixture. Spread 2 tortillas with guacamole and place on

chicken mixture. Spread 2 more tortillas with refried beans and place

on guacamole. Top each stack with remaining salsa mixture, tortilla,

bell pepper and cheese.

3. Bake about 15 minutes or until cheese is melted and filling is

hot. Cut each stack into 8 wedges.



This recipe is a great place to use leftover chicken. But if you

don't have any leftovers, you can find cooked chopped chicken in the

freezer case of your grocery store.



Special Touch

Add eye appeal by using colored tortillas— red and green are

especially popular—instead of regular flour tortillas.

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Southwestern Tortilla Wedges

Part pizza, part quesadilla, this southwestern-style appetizer is

sure to please.





Prep Time:10 min

Start to Finish:25 min

Makes:16 servings



1/2 cup Old El Paso® salsa (any variety)

1/2 cup sour cream or plain yogurt

1/4 cup chopped red bell pepper

1/2 cup finely chopped cooked chicken

Old El Paso® flour tortillas (8 inches in diameter)

1/4 cup guacamole

1/2 cup Old El Paso® refried beans

1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)



1. Heat oven to 350ºF. Mix salsa and sour cream. Reserve half of the

salsa mixture. Mix half of the salsa mixture, half of the bell pepper

and the chicken.

2. Place 2 tortillas on ungreased cookie sheet and spread with

chicken mixture. Spread 2 tortillas with guacamole and place on

chicken mixture. Spread 2 more tortillas with refried beans and place

on guacamole. Top each stack with remaining salsa mixture, tortilla,

bell pepper and cheese.

3. Bake about 15 minutes or until cheese is melted and filling is

hot. Cut each stack into 8 wedges.



Health Twist

Lose 2 grams of fat per serving by replacing sour cream and shredded

cheese with reduced-fat products and refried beans with a fat-free

variety.

Special Touch

A sprinkle of chopped fresh cilantro brings a burst of color to these

tasty tortilla wedges.

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Spicy Skillet Chicken

Need a 30-minute dinner with tasty chicken breasts? Grab a skillet,

some sassy salsa and a few extras.



Prep Time:25 min

Start to Finish:25 min

Makes:4 servings



1 to 2 teaspoons chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

4 boneless skinless chicken breasts (about 1 1/4 lb)

1 tablespoon vegetable oil

1 can (15 oz) Progresso® black beans, drained, rinsed

1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and

green peppers, undrained

1/3 cup Old El Paso® Thick 'n Chunky salsa

2 cups hot cooked rice





1. Mix chili powder, salt and pepper. Sprinkle evenly over both sides

of chicken. In 10-inch nonstick skillet, heat oil over medium heat.

Add chicken; cook 8 to 10 minutes, turning once, until juice of

chicken is clear when center of thickest part is cut (170°F).

2. Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover

and simmer 3 to 5 minutes or until vegetables are hot. Serve with

rice.



Variation

Make a quick chicken tortilla sandwich by cooking just the chicken

breasts as directed. Spread 4 tortillas each with 2 tablespoons salsa

and sprinkle with 1/4 cup shredded Cheddar cheese to within 1 inch of

edge. Place chicken breast in center, and fold sides of tortilla over

chicken. Microwave briefly to melt cheese.

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Banana Tres Leches Dessert



Prep Time:20 min

Start to Finish:3 hr 55 min

Makes:16 servings



1 box Betty Crocker® SuperMoist® white cake mix

1 1/4 cups water

2 tablespoons vegetable oil

3 eggs

1 cup mashed bananas (2 medium)

1 can (14 oz) sweetened condensed milk (not evaporated)

1/2 cup (from 14-oz can) coconut milk (not cream of coconut)

1/2 cup whipping cream

1 container Betty Crocker® Whipped fluffy white frosting

Banana slices and/or toasted coconut, if desired



1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom

only of 13x9-inch pan with shortening or cooking spray.

2. In large bowl, beat cake mix, water, oil, eggs and mashed bananas

with electric mixer on low speed 30 seconds; beat on medium speed 2

minutes, scraping bowl occasionally. Pour into pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes

out clean. Cool completely, about 1 hour.

4. Poke top of cake every 1/2 inch with long-tined fork, wiping fork

occasionally to reduce sticking. In large bowl, stir together

condensed milk, coconut milk and whipping cream. Carefully pour

evenly over top of cake. Cover; refrigerate at least 2 hours or

overnight until mixture is absorbed into cake.

5. Spread frosting over cake. Garnish each serving with banana slices

and/or toasted coconut, if desired. Store covered in refrigerator.



Special Touch

Sprinkle your favorite toasted nuts over the top of the cake.