Our neighbors South of the Border might be surprised at this version of their tacos, but it’s quick and good.
8 chicken franks
8 taco shells
1 can (15-ounces) chili with beans
1 cup shredded Monterey Jack or cheddar erey Jack or cheddar cheese
1 cup shredded lettuce
1/2 cup diced tomato
Preheat oven to 3500F. Split franks in half lengthwise and grill or fry briefly. Place franks in taco shells and top each with 2 tablespoons chili and 1 tablespoon cheese. Place tacos on baking sheet and bake for 15 minutes, or until chili is hot and cheese is melted. Top with taco sauce, lettuce, tomato and remaining cheese. Serve immediately.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
Filed under: Recipes