Flour Tortillas: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Vegetable Shortening (Palm, Canola, and Soybean Oil), Glycerin, Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Fumaric Acid), Corn Syrup Solids. 2% or Less of: Mono and Diglycerides, Potassium Sorbate and Calcium Propionate (Preservatives), Salt, Dough Conditioner (Salt, Enzymes, Wheat Starch).Taco Sauce: Tomato Puree (Water, Tomato Paste), Water. Contains 2% or Less of: Sugar, Salt, Modified Corn Starch, Distilled Vinegar, Spice, Sea Salt, Citric Acid, Garlic Powder, Onion Powder, Chili Pepper.Taco Shells: Limed Corn Flour, Palm Oil, Salt.Seasoning Mix: Chili Pepper, Maltodextrin, Salt, Onion Powder, Spice, 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.
Make 8 Tacos in 4 Easy Steps!You Will Need: 1 lb.Â 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 taco shells. To heat in oven, place shells on cookie sheet and pull apart slightly. Bake at 325degF for 4 to 6 minutes until crisp. (To heat in microwave, place shells on microwavable plate. Fan out, overlapping slightly. Microwave on high 25 to 30 seconds until warm.)3. Pull tab to open package of tortillas. To heat in microwave, wrap stack of tortillas in microwavable waxed paper; place on microwavable plate. Microwave on high 10 to 15 seconds until warm. (To heat in oven, wrap stack of tortillas in foil; place on cookie sheet. Bake at 325degF for 5 to 7 minutes until warm.)4. Spoon beef filling into taco shells and onto tortillas. Top with desired toppings and Taco Sauce. Refrigerate leftovers.
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