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Old El Paso
|5 servings per container|
|Serving Size: 50 g|
|2 shells, 1.33 taco sauce, 2.5 tsp seasoning mix||prepared with lean ground beef|
|Calories from Fat||60||150|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||6 g (10%)||17 g (26%)|
|Saturated Fat||2.5 g (12%)||6 g (31%)|
|Trans Fat||0 g||.5 g|
|Cholesterol||0 mg (0%)||55 mg (18%)|
|Sodium||530 mg (22%)||580 mg (24%)|
|Total Carbohydrate||20 g (7%)||7%|
|Dietary Fiber||2 g (9%)||9%|
|Protein||2 g||18 g|
Kit Includes: 10 taco shells, mild taco sauce, seasoning mix. Add meat & toppings. Established 1938. For max crunch, heat 'em up! Per 2 Tacos As Packaged: 150 calories; 2.5 g sat fat (12% DV); 530 mg sodium (22% DV); 1 g sugars. See nutrition facts for as prepared information. Visit us at: www.oldelpaso.com for more recipes and inspiration. Box Tops for Education. Earn more at btfe.com. 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.
Taco Shells: Limed Corn, Palm Oil, Salt, TBHQ (Preservative). Taco Sauce: Tomato Puree (Water, Tomato Paste), Water, Contains Less than 2% 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, Yellow Corn Flour, 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, Ethoxyquin (Preservative).
Make 10 tacos in 3 easy steps! You Will Need: 1 lb 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 microwavable 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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