Sizzlin Chicken 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

Heat oven to 400 degrees. 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.

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. Bake 8 minutes or until thoroughly heated and cheese is melted. Garnish with grape tomato if desired. Makes 4 tacos