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Old El Paso Game Day Taco Kit
Old El Paso Game Day Taco Kit
22.7 oz
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About
Details
With the Game Day Taco Kit, 4 avocados and 3 pounds of beef, you can whip up 24 tacos plus a bowl of guacamole for your family and friends! The kit includes 10 Stand 'N Stuff Taco Shells, 8 Flour Tortilla Bowls, 6 Flour Tortillas, 3 Original Taco Seasoning Mix Packets and 2 Guacamole Seasoning Mix Packets. Cook as directed and then up the game with your choice of toppings. Make Hard Tacos and Soft Tacos in 4 Easy Steps!. More Tacos, More Value!.
Ingredients
Taco Shells: Limed Corn Flour, Palm Oil, Salt.
Flour Tortilla Bowls: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Interesterified Soybean Oil, Glycerin, Hydrogenated Soybean Oil. Contains 2% or Less of: Corn Syrup Solids, Baking Powder (Sodium Aluminum Phosphate, Baking Soda), Salt, Mono and Diglycerides, Potassium Sorbate and Calcium Propionate (Preservatives), Fumaric Acid, Dough Conditioner (Salt, Wheat Starch, Enzymes).
Flour Tortillas: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Shortening (Palm Oil, High Oleic Soybean Oil), Vegetable Oil (Palm and/or Canola 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, Dough Conditioner (Salt, Wheat Starch, Enzymes).
Taco Seasoning Mix: Chili Pepper, Maltodextrin, Salt, Onion Powder, Spice, Corn Starch, Sea Salt (Potassium Magnesium Chloride, Salt). Contains 2% or Less of: Vegetable Oil (Canola, High Oleic Soybean and/or Sunflower Oil), Corn Flour, Silicon Dioxide (Anticaking Agent), Citric Acid, Sugar, Natural Flavor. Guacamole Seasoning Mix: Maltodextrin, Salt, Nonfat Milk, Modified Tapioca Starch, Red Bell Peppers*, Sour Cream Powder (Cultured Cream, Nonfat Milk), Onion*, Garlic*, Corn Syrup*, Vegetable Oil (Canola, Soybean and/or Sunflower Oil), Citric Acid. Contains 2% or Less of: Corn Starch, Silicon Dioxide (Anticaking Agent), Spice, Jalapeno Pepper*, Red Peppers*, Lime Juice*, Avocado*, Natural Flavor, Lime Oil, Ascorbic Acid and Tocopherol (Preservatives).
*Dried.
Directions
YOU WILL NEED: 4 Ripe Avocados (pitted, peeled and mashed) and 3 Lb Lean Ground Beef 1. Make Guacamole. Refrigerate 30 minutes. 2. Cook 1, 2, or 3 pounds of ground beef for taco filling, following directions. 3. Heat either the taco shells, tortillas or tortilla bowls, following directions. 4. Spoon beef filling into taco shells or onto tortillas. Top with desired toppings. Serve with guacamole. Refrigerate leftovers. To Make Guacamole: Stir 2 packets Guacamole Seasoning Mix into mashed avocados in large bowl until well blended. Cover tightly. Refrigerate 30 minutes to allow flavors to blend. Stir again before serving. Best if used within 2 to 3 hours of preparation. Refrigerate leftovers. To Cook Taco Filling: Cook ground beef on medium-high heat (see Pan and Beef Cook Time in chart), breaking up and stirring; drain. Return cooked beef to pan. Stir in water and Taco Seasoning Mix; heat to boiling. Reduce heat; simmer uncovered, stirring often, until thickened. Ground Beef | Pan | Beef Cook Time | Water | Taco Seasoning Mix | Simmer Time 1 Pound | 10-inch skillet | 6 to 7 minutes | 2/3 cup | 1 packet | 3 to 4 minutes 2 Pounds | 12-inch skillet | 8 to 9 minutes | 1 1/3 cups | 2 packets | 5 to 8 minutes 3 Pounds | 5- or 6-quart saucepan or Dutch oven | 10 to 12 minutes | 2 cups | 3 packets | 15 to 20 minutes To Heat Taco Shells: Unwrap shells. Oven: Place shells on cookie sheet and pull apart slightly. Bake at 325ºF for 6 to 7 minutes until crisp. Microwave: Place shells on microwavable plate. Fan out, overlapping slightly. Microwave on High 45 seconds until warm. To Heat Tortillas: Remove tortillas from bag. Microwave: Place stack of tortillas on microwavable plate. Cover with microwavable waxed paper. Microwave on High 30 to 45 seconds until warm. Oven: Wrap tortillas in foil; place on cookie sheet. Bake at 325ºF for 10 minutes until warm. To Heat Tortilla Bowls: Pull tab to open package of tortillas. Remove tortillas. Microwave: Wrap stack of tortillas in microwavable waxed paper; place on microwavable plate. Microwave on High 20 to 25 seconds until warm. Oven: Wrap stack of tortillas in foil; place on cookie sheet. Bake at 325°F for 7 to 10 minutes until warm. Do not heat taco shells in toaster oven due to possible risk of fire. Do not microwave tortillas in bag or package. Seal leftover taco shells and tortillas in separate food-storage plastic bags or containers.
Warnings
For food safety and quality, follow the cooking directions.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 140
- Total Fat 6g8%
- Saturated Fat 2.5g13%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 450mg20%
- Total Carbohydrate 19g7%
- Dietary Fiber 2g7%
- Sugars 0g
- Protein 2g
Details
With the Game Day Taco Kit, 4 avocados and 3 pounds of beef, you can whip up 24 tacos plus a bowl of guacamole for your family and friends! The kit includes 10 Stand 'N Stuff Taco Shells, 8 Flour Tortilla Bowls, 6 Flour Tortillas, 3 Original Taco Seasoning Mix Packets and 2 Guacamole Seasoning Mix Packets. Cook as directed and then up the game with your choice of toppings. Make Hard Tacos and Soft Tacos in 4 Easy Steps!. More Tacos, More Value!.
Ingredients
Taco Shells: Limed Corn Flour, Palm Oil, Salt.
Flour Tortilla Bowls: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Interesterified Soybean Oil, Glycerin, Hydrogenated Soybean Oil. Contains 2% or Less of: Corn Syrup Solids, Baking Powder (Sodium Aluminum Phosphate, Baking Soda), Salt, Mono and Diglycerides, Potassium Sorbate and Calcium Propionate (Preservatives), Fumaric Acid, Dough Conditioner (Salt, Wheat Starch, Enzymes).
Flour Tortillas: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Shortening (Palm Oil, High Oleic Soybean Oil), Vegetable Oil (Palm and/or Canola 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, Dough Conditioner (Salt, Wheat Starch, Enzymes).
Taco Seasoning Mix: Chili Pepper, Maltodextrin, Salt, Onion Powder, Spice, Corn Starch, Sea Salt (Potassium Magnesium Chloride, Salt). Contains 2% or Less of: Vegetable Oil (Canola, High Oleic Soybean and/or Sunflower Oil), Corn Flour, Silicon Dioxide (Anticaking Agent), Citric Acid, Sugar, Natural Flavor. Guacamole Seasoning Mix: Maltodextrin, Salt, Nonfat Milk, Modified Tapioca Starch, Red Bell Peppers*, Sour Cream Powder (Cultured Cream, Nonfat Milk), Onion*, Garlic*, Corn Syrup*, Vegetable Oil (Canola, Soybean and/or Sunflower Oil), Citric Acid. Contains 2% or Less of: Corn Starch, Silicon Dioxide (Anticaking Agent), Spice, Jalapeno Pepper*, Red Peppers*, Lime Juice*, Avocado*, Natural Flavor, Lime Oil, Ascorbic Acid and Tocopherol (Preservatives).
*Dried.
Directions
YOU WILL NEED: 4 Ripe Avocados (pitted, peeled and mashed) and 3 Lb Lean Ground Beef 1. Make Guacamole. Refrigerate 30 minutes. 2. Cook 1, 2, or 3 pounds of ground beef for taco filling, following directions. 3. Heat either the taco shells, tortillas or tortilla bowls, following directions. 4. Spoon beef filling into taco shells or onto tortillas. Top with desired toppings. Serve with guacamole. Refrigerate leftovers. To Make Guacamole: Stir 2 packets Guacamole Seasoning Mix into mashed avocados in large bowl until well blended. Cover tightly. Refrigerate 30 minutes to allow flavors to blend. Stir again before serving. Best if used within 2 to 3 hours of preparation. Refrigerate leftovers. To Cook Taco Filling: Cook ground beef on medium-high heat (see Pan and Beef Cook Time in chart), breaking up and stirring; drain. Return cooked beef to pan. Stir in water and Taco Seasoning Mix; heat to boiling. Reduce heat; simmer uncovered, stirring often, until thickened. Ground Beef | Pan | Beef Cook Time | Water | Taco Seasoning Mix | Simmer Time 1 Pound | 10-inch skillet | 6 to 7 minutes | 2/3 cup | 1 packet | 3 to 4 minutes 2 Pounds | 12-inch skillet | 8 to 9 minutes | 1 1/3 cups | 2 packets | 5 to 8 minutes 3 Pounds | 5- or 6-quart saucepan or Dutch oven | 10 to 12 minutes | 2 cups | 3 packets | 15 to 20 minutes To Heat Taco Shells: Unwrap shells. Oven: Place shells on cookie sheet and pull apart slightly. Bake at 325ºF for 6 to 7 minutes until crisp. Microwave: Place shells on microwavable plate. Fan out, overlapping slightly. Microwave on High 45 seconds until warm. To Heat Tortillas: Remove tortillas from bag. Microwave: Place stack of tortillas on microwavable plate. Cover with microwavable waxed paper. Microwave on High 30 to 45 seconds until warm. Oven: Wrap tortillas in foil; place on cookie sheet. Bake at 325ºF for 10 minutes until warm. To Heat Tortilla Bowls: Pull tab to open package of tortillas. Remove tortillas. Microwave: Wrap stack of tortillas in microwavable waxed paper; place on microwavable plate. Microwave on High 20 to 25 seconds until warm. Oven: Wrap stack of tortillas in foil; place on cookie sheet. Bake at 325°F for 7 to 10 minutes until warm. Do not heat taco shells in toaster oven due to possible risk of fire. Do not microwave tortillas in bag or package. Seal leftover taco shells and tortillas in separate food-storage plastic bags or containers.
Warnings
For food safety and quality, follow the cooking directions.
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