Old El Paso Taco Shells and Tortillas
7.4 oz $0.36/oz
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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 Shells: Limed Whole Grain Corn, Palm Oil, Salt, TBHQ (preservative).
Usage Directions / Dosage
Warm up the crunchy taco shells-Oven: Recommended for crisp and more flavorful taco shells. Heat oven to 325F. Remove taco shells from package; place on cookie sheet. Pull stack apart, overlapping edges slightly. Bake 6 to 7 minutes or until crisp. OR Microwave: Remove taco shells from package; place on microwavable plate. Fan out in circular shape, overlapping edges slightly. Microwave on high 45 seconds or until warm. ...and warm up the soft 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.
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