3 cups cooked chicken strips
1/2 teaspoon ground cumin
1/2 teaspoon paprika
6 ~ pre formed hard taco shells 
1 medium red bell pepper, cut into thin strips
1 ~ 16 ounce can barbecue baked beans
1 cup shredded Monterey Jack cheese
1/2 cup shredded medium sharp cheddar cheese  { mix both cheeses together }
4 slices bacon, crisply cooked, crumbled
2 cups grape tomatoes
Heat oven to 400°. In small bowl, toss chicken strips with cumin and paprika to coat. In 8 ~ inch square 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 cheeses. Sprinkle with bacon.
Bake at 400° for 8 minutes or until thoroughly heated and cheese is melted. Garnish with grape tomato if desired. Serves 2, easily doubled.