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Old El Paso Taco Dinner Kit, Hard & Soft
Old El Paso Taco Dinner Kit, Hard & Soft
11.4 ozPopular item
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About
Details
Old El Pasoâ„¢ Taco Dinner Kit Hard & Soft.
Established 1938.
3 Kits inside!
Each kit includes:
6 Taco Shells, 6 Flour Tortillas, Mild Taco Sauce, Seasoning Mix.
Add meat & toppings.
Hard Tacos:
Per 2 Hard Tacos as packaged:
120 Calories.
2g Sat fat, 10% DV.
440mg Sodium, 18% DV.
<1g Sugars.
Soft Tacos:
Per 2 Soft Tacos as packaged:
160 Calories.
2g Sat fat, 9% DV.
700mg Sodium, 29% DV.
2g Sugars.
3 - 11.4 oz (323 g) Packages.
Net Wt. 34.2 oz (2 lb 2.2 oz) 969 g.
Ingredients
Flour Tortillas: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Palm Oil, Glycerin, Contains 2% or Less of: Baking Powder (Sodium Aluminum Phosphate, Baking Soda), Mono and Diglycerides, Salt, Potassium Sorbate and Calcium Propionate (Preservatives), Fumaric Acid, Hydrogenated Vegetable Oil (Soybean, Palm and/or Cottonseed Oil), Dough Conditioner (Salt, Wheat Starch, Enzymes), Taco Sauce: Water, Tomato Paste, Contains 2% or Less of: Sugar, Salt, Modified Corn Starch, Distilled Vinegar, Chili Pepper, Sea Salt (Potassium Magnesium Chloride, Salt), Spice, Citric Acid, Garlic Powder, Onion Powder. Taco Shells: Limed Corn Flour, Palm Oil, Salt. Seasoning Mix: Corn Starch, Chili Pepper, Maltodextrin, Salt, Spice, Onion Powder, Contains 2% or Less of: Vegetable Oil (Canola, High Oleic Soybean and/or Sunflower Oil), Silicon Dioxide (Anticaking Agent), Natural Flavor.
Directions
For food safety and quality, follow the cooking directions. Make 12 Tacos in 4 Easy Steps! For Each Kit You Will Need: 1 lb Lean Ground Beef and 2/3 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). (3) Remote 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) Spoon beef filling into taco shells and onto tortillas. Top with desired toppings and Taco Sauce. Refrigerate leftovers. Do not heat taco shells in toaster oven due possible risk of fire. Do not microwave tortillas in bag. Seal leftover taco shells and tortillas in separate food-storage plastic bags or containers.
Warnings
Flour Tortillas: Contains wheat ingredients. Taco Shells: Contains wheat ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 180
- Total Fat 5g8%
- Saturated Fat 2.5g13%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 620mg26%
- Total Carbohydrate 29g10%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 4g
Details
Old El Pasoâ„¢ Taco Dinner Kit Hard & Soft.
Established 1938.
3 Kits inside!
Each kit includes:
6 Taco Shells, 6 Flour Tortillas, Mild Taco Sauce, Seasoning Mix.
Add meat & toppings.
Hard Tacos:
Per 2 Hard Tacos as packaged:
120 Calories.
2g Sat fat, 10% DV.
440mg Sodium, 18% DV.
<1g Sugars.
Soft Tacos:
Per 2 Soft Tacos as packaged:
160 Calories.
2g Sat fat, 9% DV.
700mg Sodium, 29% DV.
2g Sugars.
3 - 11.4 oz (323 g) Packages.
Net Wt. 34.2 oz (2 lb 2.2 oz) 969 g.
Ingredients
Flour Tortillas: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Palm Oil, Glycerin, Contains 2% or Less of: Baking Powder (Sodium Aluminum Phosphate, Baking Soda), Mono and Diglycerides, Salt, Potassium Sorbate and Calcium Propionate (Preservatives), Fumaric Acid, Hydrogenated Vegetable Oil (Soybean, Palm and/or Cottonseed Oil), Dough Conditioner (Salt, Wheat Starch, Enzymes), Taco Sauce: Water, Tomato Paste, Contains 2% or Less of: Sugar, Salt, Modified Corn Starch, Distilled Vinegar, Chili Pepper, Sea Salt (Potassium Magnesium Chloride, Salt), Spice, Citric Acid, Garlic Powder, Onion Powder. Taco Shells: Limed Corn Flour, Palm Oil, Salt. Seasoning Mix: Corn Starch, Chili Pepper, Maltodextrin, Salt, Spice, Onion Powder, Contains 2% or Less of: Vegetable Oil (Canola, High Oleic Soybean and/or Sunflower Oil), Silicon Dioxide (Anticaking Agent), Natural Flavor.
Directions
For food safety and quality, follow the cooking directions. Make 12 Tacos in 4 Easy Steps! For Each Kit You Will Need: 1 lb Lean Ground Beef and 2/3 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). (3) Remote 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) Spoon beef filling into taco shells and onto tortillas. Top with desired toppings and Taco Sauce. Refrigerate leftovers. Do not heat taco shells in toaster oven due possible risk of fire. Do not microwave tortillas in bag. Seal leftover taco shells and tortillas in separate food-storage plastic bags or containers.
Warnings
Flour Tortillas: Contains wheat ingredients. Taco Shells: Contains wheat ingredients.
Common questions
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