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Old El Paso Dinner Kit - Soft Taco
12.5 oz $0.26/oz
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10 count flour tortillas, mild taco sauce and seasoning mix, just add water, meat & toppings!
Flour Tortillas: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Partially Hydrogenated Soybean Oil, Glycerin, Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Fumaric Acid), Corn Syrup Solids. Contains less than 2% of: Salt, Potassium Sorbate and Calcium Propionate (preservatives), Monoglycerides, Dough Conditioner (Salt, Wheat Starch, Enzymes), L-Cysteine Hydrochloride. Taco Sauce: Tomato Puree (Water, Tomato Paste), Water. Contains less than 2% of: Salt, Modified Corn Starch, Sugar, Distilled Vinegar, Spice, Citric Acid, Garlic Powder, Chili Pepper, Onion Powder. Seasoning Mix: Chili, Pepper, Maltodextrin, Spice, Onion Powder, Corn Starch, Yellow Corn Flour. Contains less than 2% of: Partially Hydrogenated Soybean Oil, Silicon Dioxide (anticaking agent), Sunflower and/or Cottonseed Oil, Natural Flavor, Ethoxyquin (preservative).
Usage Directions / Dosage
Make 10 Tacos in 3 Easy Steps! You will need: 1 lb. lean ground beef and 2/3 cup water. 1. Cook a great filling. Brown ground beef in 10-inch skillet; drain. Stir in water and seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. 2. Warm up the tortillas. Microwave: Remove stack of tortillas from package; place on microwavable plate. Cover with microwavable waxed paper. Microwave on high 45 to 60 seconds or until warm. OR Oven: Heat oven to 325F. Remove stack of tortillas from package; wrap in foil. Bake on cookie sheet 10 minutes or until warm. 3. Fill them up and get munching. Spoon beef filling onto tortillas. Top with desired toppings and taco sauce. Refrigerate leftovers. Try it with chicken! Use 1 lb. boneless skinless chicken breasts, cut up, instead of ground beef. Cook in 1 tbsp. melted butter until no longer pink.