Blasted with cheese flavor, so heat before you eat!
Taco Shells: Limed Corn Flour, Palm Oil. Contains Less than 2% of: Salt, Maltodextrin, Whey, Buttermilk*, Reduced Lactose Whey, Monosodium Glutamate, Cheddar Cheese* (Milk, Cheese Cultures, Salt, Enzymes), Water, Canola Oil, Garlic*, Tomato*, Dextrose, Onion*, Citric Acid, Blue Cheese* (Milk, Cheese Cultures, Salt, Enzymes), Disodium Phosphate, Color (Yellows 5 & 6, Red 40 Lake, Yellow 6 Lake, and Other Color Added), Whey Protein Concentrate, Spice, Tricalcium Phosphate, Guar Gum, Modified Corn Starch, Lactic Acid, Disodium Inosinate, Disodium Guanylate, Natural and Artificial Flavor, Nonfat Milk, Freshness Preserved by TBHQ.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*, 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). *Dried.
Cheesy Tacos in 3 Easy Steps! You Will Need: 1 lb. Lean Ground Beef and 2/3 Cup Water1. 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. Heat oven to 325degF (preferred method). Place shells on cookie sheet and pull apart slightly. Bake 5 to 6 minutes until crisp. For extra crispness, bake 1 to 2 minutes longer. Watch carefully so shells do not become too brown. (Or to heat in microwave, place shells on microwavable plate. Fan out, overlapping slightly. Microwave on high 30 to 45 seconds until warm. Let stand 1 minute.) 3. Spoon beef filling into taco shells. Top with desired toppings and Taco Sauce. Refrigerate leftovers. Note: Unheated shells will be chewy.
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