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Kit Includes: 12 taco shells; mild taco sauce; seasoning mix. Add meat & toppings. Established 1938. Per 2 Tacos as Packaged: 120 calories; 2 g sat fat (10% DV); 440 mg sodium (19% DV); 1 g total sugars. See nutrition facts for as prepared information. To get inspired, visit us at www.OldElPaso.com. Try making fish tacos! Make them at home with everything from salmon to tilapia! Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. Questions or comments? Call 1-800-300-8664 Mon-Fri 7:30 am - 5:30 pm CT. Information from the package will be helpful. Old El Paso Consumer Services, PO Box 200, Minneapolis, MN 55440. Box Tops for Education. how2recycle.info.
Taco Shells: Limed Corn Flour, Palm Oil, Salt. Taco Sauce: Tomato Puree (Water, Tomato Paste), Water, Contains 2% or Less of: Sugar, Salt, Modified Corn Starch, Distilled Vinegar, Spice, Sea Salt, Citric Acid, Garlic Powder, Onion Powder, Chili Pepper. Seasoning Mix: Chili Pepper, Maltodextrin, Salt, Onion Powder, Spice, Corn Starch, Sea Salt. Contains 2% or Less of: Vegetable Oil (Canola, Soybean and/or Sunflower Oil), Silicon Dioxide (Anticaking Agent), Citric Acid, Sugar, Natural Flavor.
For food safety and quality, follow the cooking directions. Make 12 tacos in 3 easy steps! You Will Need: 1 lb lean ground beef and 2/3 cup water. 1. Brown beef in 10-inch skillet; drain. Stir in water and seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring often, until thickened. 2. Unwrap shells. To heat in oven, place shells on cookie sheet and pull apart slightly. Bake at 325 degrees F for 6 to 7 minutes until crisp. (To heat in microwave, place shells on microwaveable plate. Fan out, overlapping slightly. Microwave on high 45 seconds until warm). 3. 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.
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