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About
Details
2 kits inside: 2 packs of 10 taco shells; 2 pouches mild taco sauce; 2 packets seasoning mix. Add meat & toppings. Since 1938. Product of Mexico.
Ingredients
Salt, Salt, Sugar, Sugar, Yeast Extract, Water, Citric Acid, Garlic Powder, Palm Oil, Modified Corn Starch, Corn Starch, Onion Powder, Distilled Vinegar, Spice, Spice, Partially Hydrogenated Soybean Oil, Yellow Corn Flour, Monosodium Glutamate, Chili Pepper, Chili Pepper, Contains less than 2% of: Salt, Seasoning Mix: Maltodextrin, TBHQ (preservative), Silicon Dioxide (Anticaking agent), Ethoxyquin (Preservative), Contains Less Than 2%: Natural Flavor, Taco Sauce: Tomato Puree (Water, Tomato Paste), Taco Shells: Lime Corn
Directions
Make 10 tacos in 3 easy steps! You will need for 10 tacos (half box): 1 lb ground beef and 2/3 cup water. 1. Cook a great filling: Brown ground beef in 10-inch skillet; drain. Stir in water and 1 packet 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 1 package 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 1 package taco shells from package; place on microwaveable plate. Fan out in circular shape, overlapping edges slightly. Microwave on High 45 seconds or until warm. 3. Stand them up 'n stuff them up: Spoon beef filling into taco shells. Top with desired toppings and 1 pouch taco sauce. Refrigerate left overs. Try it with chicken! Use 1 lb boneless skinless chicken breasts, cup up, instead of ground beef. Cook in 1 tbsp melted butter until no longer pink. 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.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 150
- Total Fat 6g9%
- Saturated Fat 2.5g13%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 890mg37%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 2g
Details
2 kits inside: 2 packs of 10 taco shells; 2 pouches mild taco sauce; 2 packets seasoning mix. Add meat & toppings. Since 1938. Product of Mexico.
Ingredients
Salt, Salt, Sugar, Sugar, Yeast Extract, Water, Citric Acid, Garlic Powder, Palm Oil, Modified Corn Starch, Corn Starch, Onion Powder, Distilled Vinegar, Spice, Spice, Partially Hydrogenated Soybean Oil, Yellow Corn Flour, Monosodium Glutamate, Chili Pepper, Chili Pepper, Contains less than 2% of: Salt, Seasoning Mix: Maltodextrin, TBHQ (preservative), Silicon Dioxide (Anticaking agent), Ethoxyquin (Preservative), Contains Less Than 2%: Natural Flavor, Taco Sauce: Tomato Puree (Water, Tomato Paste), Taco Shells: Lime Corn
Directions
Make 10 tacos in 3 easy steps! You will need for 10 tacos (half box): 1 lb ground beef and 2/3 cup water. 1. Cook a great filling: Brown ground beef in 10-inch skillet; drain. Stir in water and 1 packet 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 1 package 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 1 package taco shells from package; place on microwaveable plate. Fan out in circular shape, overlapping edges slightly. Microwave on High 45 seconds or until warm. 3. Stand them up 'n stuff them up: Spoon beef filling into taco shells. Top with desired toppings and 1 pouch taco sauce. Refrigerate left overs. Try it with chicken! Use 1 lb boneless skinless chicken breasts, cup up, instead of ground beef. Cook in 1 tbsp melted butter until no longer pink. 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.
Common questions
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