$0.85 / oz $7.49
Old El Paso
| Nutrient | Per Serving |
|---|---|
| Calories (kcal) | 130 |
| Total Fat (g) | 6 |
| Saturated Fat (g) | 2.50 |
| Trans Fat (g) | 0.00 |
| Cholesterol (g) | 0 |
| Sodium(g) | 0.41 |
| Salt (g) | 1.03 |
| Carbohydrates (g) | 17 |
| Sugars (g) | 1.00 |
| Fiber (g) | 3.00 |
| Proteins (g) | 2 |
| Calcium(g) | 0.03 |
| Iron(g) | 0.001 |
| Potassium(g) | 0.00 |
Kit Includes: 12 taco shells; mild taco sauce; seasoning mix. Ready in 20 minutes! Add meat & toppings. 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. Fill Them Up and Get Crunching: Spoon beef filling into taco shells. Top with desired toppings and taco sauce. Refrigerate leftovers. Do not heat taco shells in toaster oven due to possible risk of fire. Seal leftover taco shells in food-storage plastic bag or container.
Taco Shells: Limed 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: 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).
