Kit includes: 6 taco shells; 6 flour tortillas; mild taco sauce; seasoning mix. Ready in 20 minutes. Add meat & toppings. As always, crunchy shells made with whole grain corn. At least 16 g per serving. At least 48 g recommended daily. Since 1938. Product of Mexico.
Make 12 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 325 degrees F. 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. Warm up the tortillas: Microwave: Remove stack of tortillas from package; place on microwaveable plate. Cover with microwaveable waxed paper. Microwave on High 45 to 60 seconds or until warm or Oven: Heat oven to 325 degrees F. Remove stack of tortillas from package; wrap in foil. Bake on cookie sheet 7 minutes or until warm. 4. Fill them up and get crunching 'n munching: Spoon beef filling into taco shells and onto tortillas. Top with desired toppings and taco sauce. Refrigerate leftovers. Do not heat taco shells in toaster oven due to possible risk of fire. Do not microwave tortillas in bag. Seal leftover taco shells and tortillas in separate food-storage plastic bags or containers. 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.
Flour Tortillas: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Partially Hydrogenated Soybean Oil, Glycerin, Corn Syrup Solids, Contains Less than 2% of: 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. 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. Taco Shells: Limed Whole Grain Corn, Palm Oil, Salt, TBHQ (Preservative). Seasoning Mix: Maltodextrin, Salt, Chili Pepper, Monosodium Glutamate, Corn Starch, Yellow Corn Flour, Spice, Sugar, Contains Less than 2% of: Natural Flavor, Partially Hydrogenated Soybean Oil, Silicon Dioxide (Anticaking Agent), Yeast Extract, Ethoxyquin (Preservative).
| Nutrition Facts | ||||||||||||
Serving Size 2 shells | ||||||||||||
Servings per container 3 | ||||||||||||
| Calories 130 Calories from Fat 45 | ||||||||||||
% Daily Value* | ||||||||||||
| Total Fat (g) 5g 8% | ||||||||||||
| Saturated Fat 1g | ||||||||||||
| Trans Fat | ||||||||||||
| Cholesterol (mg) | ||||||||||||
| Sodium (mg) 760mg 32% | ||||||||||||
| Total Carbohydrates (g) 17g 6% | ||||||||||||
| Dietary Fiber 1g 5% | ||||||||||||
| Sugars 2g | ||||||||||||
| Protein (g) 2g | ||||||||||||
| ||||||||||||
* Based on a regular 2000 calorie diet |
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