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Old El Paso Taco Shells Stand N Stuff Box 10 Count - 4.7 Oz - Image 1
Old El Paso Taco Shells Stand N Stuff Box 10 Count - 4.7 Oz - Image 1
Old El Paso Taco Shells Stand N Stuff Box 10 Count - 4.7 Oz - Image 2
Old El Paso Taco Shells Stand N Stuff Box 10 Count - 4.7 Oz - Image 3
Old El Paso Taco Shells Stand N Stuff Box 10 Count - 4.7 Oz - Image 4
Old El Paso Taco Shells Stand N Stuff Box 10 Count - 4.7 Oz
Old El Paso Taco Shells Stand N Stuff Box 10 Count - 4.7 Oz
4.7 Ounce
1633
Your Price $2.99Original Price$3.69price per ounce $10.18

Gluten FreeVeganVegetarianDoes not contain Wheat Learn more about dietary restrictions

Per 2 Shells: 130 calories; 2.5 g sat fat (13% DV); 220 mg sodium (10% DV); 0 g added sugars (0% DV). Gluten free. Contains a bioengineered food ingredient. Learn more at Ask.GeneralMills.com. Established 1938. Shells stand up! New & improved taste!* For max crunch, heat 'em up! * Compared to prior recipe. how2recycle.info. www.oldelpaso.com. Questions or Comments? Call 1-800-300-8664. Information from the package will be helpful. Visit us at: www.oldelpaso.com for more recipes and inspiration. Box Tops for Education: Download the App. Scan your receipt. Earn cash for schools.


Limed Corn Flour, Palm Oil, Salt.

Directions

Oven Directions: Unwrap shells; place on cookie sheet and pull apart slightly. Bake at 325 degrees F for 6 to 7 minutes until crisp. Microwave Directions: Unwrap shells; place on microwavable plate. Fan out, overlapping slightly. Microwave on High 45 seconds until warm. Do not heat taco shells in toaster oven or air fryer due to possible risk of fire. Store left over taco shells in resealable food bag or container.

About the Producer

General Mills Sales, Inc.

Member PriceValid for orders throughJuly 24, 2025
Your Price $2.99 eachOriginal Price$3.69price per ounce $10.18
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Allergen Notice: Products in our stores may contain, or may have been exposed to, one or more of the following allergens: peanuts, tree nuts, sesame, milk, eggs, wheat, soy, fish and crustacean shellfish. 

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