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Old El Paso Stacked Queso Crunch Taco Dinner Kit 6 Count - 13.25 Oz
Includes: 6 nacho bold flavor stand n stuff shells. 6 tortillas. 1 queso packet. 1 seasoning packet. Per 1/6 Package: 220 calories; 3.5 g sat fat (18% DV); 760 mg sodium (33% DV); 2 g total sugars. See nutrition facts for "as prepared" information. See nutrition facts for "as prepared" information. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. Established 1938. Just add meat & toppings. www.oldelpaso.com. how2recycle.info. To get inspired, visit us at www.oldelpaso.com. Questions or comments? Call 1-800-300-8664 information from the package will be helpful. Box Tops for Education: Download the app. Scan your receipt. Earn cash for schools.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories220 | ||
| % Daily Value* | ||
| Total Fat of 10g daily value 13 percentincludes Saturated Fat of 3.5g daily value18percent, includes Trans Fat of 0g | ||
| Cholesterol 5mg daily value1percent, | ||
| Sodium 760mg daily value33percent, | ||
| Total Carbohydrate of 29g daily value 11 percentincludes Dietary Fiber of 2g daily value7percent, includes Total Sugars of 2g includes 1g of Added Sugars and daily value of 2percent | ||
| Protein 4g | ||
| Calcium 70mg Daily Value 6% | ||
| Iron 1.4mg Daily Value 8% | ||
| Potassium 120mg Daily Value 2% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains milk and wheat.
Build a Stacked Queso Crunch Taco in 5 easy steps! For food safety and quality, follow the cooking directions. Refrigerate leftovers. You Will Need: 1 lb ground beef and 3/4 cup water 1. Cook beef in 10-inch skillet over medium-high heat 6 to 7 minutes, breaking up and stirring; drain. Stir in water and seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring often, until thickened. 2. Unwrap taco 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). Note: unheated shells will be chewy. 3. Remove tortillas from bag. To heat in microwave, place stack of tortillas on microwavable plate. Cover with microwavable paper towel. Microwave on high 30 to 45 seconds until warm. (to heat in oven, wrap tortillas in foil; place on cookie sheet. Bake at 325 degrees F for 10 minutes until warm). 4. Spread about 1 tablespoon cheese sauce on tortilla, leaving 1/4 inch of space from edge of tortilla. Set shell in middle of tortilla. Fold tortilla up to match sides of shell. 5. Spoon beef filling into taco shells. Top with desired toppings and taco sauce. Do not heat taco shells in toaster oven due to possible risk of fire. Do not microwave tortillas in bag. Store leftover taco shells and tortillas in separate resealable food bags or containers.
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