$0.98 / oz $6.49
Old El Paso
| Nutrient | Per Serving |
|---|---|
| Calories (kcal) | 170 |
| Total Fat (g) | 8 |
| Saturated Fat (g) | 3.50 |
| Trans Fat (g) | 0.00 |
| Cholesterol (g) | 0 |
| Sodium(g) | 0.15 |
| Salt (g) | 0.38 |
| Carbohydrates (g) | 24 |
| Sugars (g) | 0.00 |
| Added Sugars (g) | 0.00 |
| Fiber (g) | 3.00 |
| Proteins (g) | 2 |
| Calcium(g) | 0.04 |
| Iron(g) | 0.001 |
| Potassium(g) | 0.00 |
Since 1938. 33% larger than original Old El Paso 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. 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.
Limed Corn, Palm Oil, Salt, TBHQ (Preservative).
