Description

Details
Old El Paso is bringing together the classic crunch of taco shells with the fan-favorite soft flour tortilla into one amazing stacked experience. Old El Paso Stacked Queso Crunch Kit is soft on the outside and crunchy on the inside with a layer of delicious queso in the middle. Each taco kit comes with six Bold Nacho Flavor Stand N’ Stuff Shells, six flour tortillas, a queso packet and a seasoning packet. All you’ll need is ground beef and your favorite taco toppings to create a stacked taco creation that your whole family will love.

For more than 80 years, Old El Paso has been bringing families and communities together to celebrate old and new traditions around delicious, Mexican-inspired flavors. We believe that any night can be a taco night, and we’re here to help make it a little easier and a lot more delicious. Our variety of crispy hard taco shells, tasty soft tortillas, flavorful seasonings and much more help make taco night fun.

• STACKED QUESO CRUNCH TACO KIT: This taco kit includes crunchy taco shells, soft tortillas, a queso packet and seasoning

• NACHO BOLD STAND N’ STUFF SHELLS: Enjoy the bold flavors and crunch of Bold Nacho Stand N’ Stuff taco shells

• GET READY TO STACK: Start your stacked taco with a soft flour tortilla, spread cheesy queso on top and wrap around the Stand N’ Stuff taco shell

• ADD MEAT AND TOPPINGS: Use the provided seasoning mix and cook the ground beef before stacking your taco with delicious toppings

• TACO NIGHT: Make tonight a taco night with this unique and tasty stacked taco dinner kit

• BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Old El Paso; Download the Box Tops App to learn more & start earning cash for your school or a school in need

Ingredients
Tortillas: Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Palm 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, Hydrogenated Vegetable Oil (soybean, Palm And/or Cottonseed Oil), Dough Conditioner (salt, Wheat Starch, Enzymes), Cheese Sauce: Water, Vegetable Oil (canola And/or Soybean Oil), Whey, Cheddar Cheese (milk, Cultures, Salt, Enzymes), Corn Syrup Solids, Maltodextrin, Peppers (jalapeno, Red Bell, Green Bell), Sodium Phosphate, Salt. Contains 2% Or Less Of: Buttermilk, Natural Flavor, Cheddar Cheese (milk, Cultures, Salt, Enzymes), Cream, Sodium Alginate, Cultured Nonfat Milk, Chili Powder, Lactic Acid, Color (annatto And Paprika Extract), Mono And Diglycerides, Spice, Tomato Powder, Garlic Powder, Xanthan Gum, Sorbic Acid (to Preserve Freshness), Onion Powder, Disodium Inosinate, Disodium Guanylate, Taco Shells: Limed Corn Flour, Water, Palm Oil. Contains 2% Or Less Of: Maltodextrin, Salt, Whey, Monosodium Glutamate, Buttermilk*, Garlic*, Tomato*, Spice, Onion*, Citric Acid, Reduced Lactose Whey, Enzyme Modified Cheddar Cheese* (milk, Cultures, Salt, Enzymes), Natural And Artificial Flavor, Paprika Extract, Disodium Inosinate And Disodium Guanylate, Cheddar Cheese* (cultured Milk, Salt, Enzymes), Colors (yellow 5 Lake, Yellow 6, Red 40 Lake), Sodium Phosphate. Freshness Preserved By Sodium Benzoate, Seasoning: Corn Starch, Chili Pepper, Maltodextrin, Salt, Cumin, Onion Powder. Contains 2% Or Less Of: Spice, Vegetable Oil (canola, High Oleic Soybean And/or Sunflower Oil), Silicon Dioxide (anticaking Agent), Natural Flavor, *dried

Directions
Build a Stacked Queso Crunch Taco in 5 easy steps! For food safety and quality, follow the cooking directions. Refrigerate leftovers. You Will Need: 1 lb ground beef and 3/4 cup water 1. Cook beef in 10-inch skillet over medium-high heat 6 to 7 minutes, breaking up and stirring; 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 325 degrees F for 6 to 7 minutes until crisp. (to heat in microwave, place shells on microwavable plate. Fan out, overlapping slightly. Microwave on high 45 seconds until warm.) Note: unheated shells will be chewy. 3. Remove tortillas from bag. To heat in microwave, place stack of tortillas on microwavable plate. Cover with microwavable paper towel. Microwave on high 30 to 45 seconds until warm. (to heat in oven, wrap tortillas in foil; place on cookie sheet. Bake at 325 degrees F for 10 minutes until warm.) 4. Spread about 1 tablespoon cheese sauce on tortilla, leaving 4 inch of space from edge of tortilla. Set shell in middle of tortilla. Fold tortilla up to match sides of shell. 5. Spoon beef filling into taco shells. Top with desired toppings and taco sauce. Do not heat aco shells in toaster oven due to possible risk of fire. Do not microwave tortillas in bag.

Store leftover taco shells and tortillas in separate resealable food bags or containers.