|Serving Size 2 shel|
|Servings Per Container 3|
|Amount Per Serving|
|Calories 290||Calories from Fat 150|
|% Daily Value*|
|Total Fat 5g||8%|
|Saturated Fat 1g||6%|
|Trans Fat 2g|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||5%|
Flour Tortillas: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Partially Hydrogenated Vegetable Oil (Soybean, Cottonseed) with Mono- and Diglycerides, Glycerin, Corn Syrup Solids, Baking Powder (Baking Soda, Corn Starch, Sodium Aluminum Sulfate, Calcium Sulfate, Monocalcium Phosphate), Salt, Potassium Sorbate and Calcium Propionate (Preservatives), Monoglycerides, Fumaric Acid, L-Cysteine Hydrochloride. Salsa: Tomato Puree (Water, Tomato Paste), Tomatoes, Onions, Jalapeno Peppers, Salt, Lemon Juice, Distilled Vinegar, Sugar, Cilantro, Garlic Powder, Onion Powder, Calcium Chloride, Citric Acid, Spice, Natural Flavor. Taco Shells: Limed Corn Partially Hydrogenated Soybean Oil, Salt. Taco Seasoning Mix: Maltodextrin, Chili Pepper, Salt, Spices, Onion Powder, Corn Starch, Monosodium Glutamate, Dried Onion, Yeast Extract, Partially Hydrogenated Soybean Oil, Silicone Dioxide (Anticaking Agent), Jalapeno Pepper Powder, Sugar, Dextrose, Modified Corn Starch, Natural Flavor, Garlic Powder, Beef Extract, Disodium Guanylate, Disodium Inosinate, Hydroxylated Soy Lecithin, Color Added, Chicken Fat, Sodium Benzoate and Ethoxyquin (Preservatives), Sesame Oil.
Make 12 tacos in 3 easy steps! 1 lb lean ground beef or 1 to 1 1/4 lb boneless, skinless chicken breasts (about 4) plus 1 tablespoon margarine or butter, 2/3 cup water, lettuce, cheese and tomatoes (if desired). 1. Cook Filling: Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink. or if using chicken, cut into thin strips. Melt margarine in skillet. Cook chicken as directed above for beef. While meat is cooking, continue with step 2. Drain meat, stir in Taco Seasoning Mix and 2/3 cup water. Heat to boiling, stirring occasionally. Reduce heat to medium, cook uncovered 2 to 6 minutes, stirring occasionally, until most of liquid is absorbed. 2. Heat Taco Shells and Warm Tortillas: To heat hard Corn Taco Shells: Heat oven to 325 degrees F. Place stack of Taco Shells on ungreased cookie sheet. Pull stack apart, making sure edges overlap slightly. Bake 6 minutes. (Caution: Do not heat taco shells in toaster oven due to possible risk of fire. Not recommended for microwave). To Warm Tortillas in Microwave: Remove Tortillas from package; place stack on microwavable plate. Cover with plastic wrap and microwave on High about 1 minutes or until warm. To Warm Tortillas in Conventional Oven: Heat oven to 325 degrees F. Remove Tortillas from package; wrap stack in foil. Bake 7 minutes. 3. Serve: Spoon meat mixture into taco shells and onto tortillas. Top with shredded lettuce, shredded cheese, chopped tomatoes and Old El Paso Salsa. Refrigerate any leftovers.
Old El Paso/General Mills Cereals, LLC
General Offices Minneapolis, MN 55440