|Serving Size 2 shells, 1-1/3 tbsp taco s|
|Servings Per Container 5|
|Amount Per Serving|
|Calories 150||Calories from Fat 60|
|% Daily Value*|
|Total Fat 6g||10%|
|Saturated Fat 2.5g||13%|
|Trans Fat 0g|
|Total Carbohydrate 20g||7%|
Taco Shells: Limed Whole Grain Corn, Palm Oil, Salt, TBHQ (preservative). Taco Sauce: Tomato Puree (Water, Tomato Paste), Water. Contains less than 2% of: Salt, Modified Corn Starch, Sugar, Distilled Vinegar, Spice, Citric Acid, Garlic Powder, Chili Pepper, Onion Powder. Seasoning Mix: Chili Pepper, Salt, Maltodextrin, Spice, Onion Powder, Corn Starch, Yellow Corn Flour. Contains less than 2% of: Partially Hydrogenated Soybean Oil, Silicon Dioxide (anticaking agent), Sunflower and/or Cottonseed Oil, Natural Flavor, Ethoxyquin (preservative).
Make 10 Tacos in 3 Easy Steps! You will need: 1 lb. lean ground beef and 2/3 cup water. 1. Cook a great filling. Brown ground beef in 10-inch skillet; drain. Stir in water and seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. 2. Warm up the taco shells. Oven: Recommended for crisp and more flavorful taco shells. Heat oven to 325F. Remove taco shells from package; place on cookie sheet. Pull stack apart, overlapping edges slightly. Bake 6 to 7 minutes or until crisp. OR Microwave: Remove taco shells from package; place on microwavable plate. Fan out in circular shape overlapping edges slightly. Microwave on high 45 seconds or until warm. 3. Fill them up and get crunching. Spoon beef filling into taco shells. Top with desired toppings and taco sauce. Refrigerate leftovers. Try it with chicken! Use 1 lb. boneless skinless chicken breasts, cut up, instead of ground beef. Cook in 1 Tbsp. melted butter until no longer pink.