Ingredients

• 8 slices bacon
• 1 (4-ounce) can Ortega® Diced Jalapeños, drained
• 1 (8-ounce) block cream cheese, softened
• 2 cups shredded Mexican blend cheese
• 1 (18-count) package ORTEGA® Yellow Corn Taco Shells
• 2 cups shredded romaine lettuce
• 2 cups quartered cherry tomatoes
• ORTEGA® Thick and Smooth Taco Sauce (any variety), for serving

Instructions

1. Preheat the oven to 400°F. Line 2 baking pans with foil. Put the bacon on one pan and put in the oven. Bake until crisp, about 10 minutes. Drain on paper towels.
2. Meanwhile, mix the jalapeños, cream cheese, and cheese until well-blended. Divide among the taco shells and gently spread on the bottom. Put on the other prepared pan.
3. Bake until the cheese mixture is hot and bubbly, about 10 minutes.
4. Break the bacon strips in half and put one in each taco. Top with the lettuce, tomatoes, and taco sauce. Serve immediately.