1 Old El Paso soft chicken taco kit
2 boneless skinless chicken breast
2/3 pound bacon (low sodium preferrably)
1 medium onion, sliced (optional)
1 bell pepper, sliced (optional)
chopped mushrooms (optional)
cheese, grated (i suggest montery jack)
Begin by slicing your desired vegetables.
Cut the slab of bacon into strips about 1/2 inch wide.
As pan is heating up, pull each piece of bacon apart individually and place in pan (optional).
As bacon is frying, slice chicken into strips approx 1/2 inch wide.
When bacon is cooked place in oven-safe bowl or dish and set oven to 230 just to keep warm.
If you plan to have veggies follow these steps, otherwise jump back when I tell you.
When chicken is cooked, place in bowl with bacon in oven. cook onions and mushroms together on med-high heat for 3-5 minutes stiring almost constantly (with a little butter or margerine, salt and pepper, and maybe a little hot sauce?) then add peppers for another 2 minutes if desired.
Ok no veggie people hop back in here
combine bacon, chicken, veggies, and seasoning package in frying pan (follow directions on box).
I like to keep an extra envelope or two of taco seasoning around the house because sometimes we all want a little more taco.
When sauce has thickened place on tortila wraps.
Enjoy with grated cheese, lettuice, tomato, sour cream, salsa, and hot sauce!