Old El Paso Bold Nacho Cheese Flavored Taco Shells 30 Stand 'n Stuff
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Directions
Oven Directions: (Preferred Method) Heat oven to 325ºF. Unwrap up to 20 shells; place on cookie sheet and pull apart slightly. Bake 5 to 6 minutes until crisp. (For extra crispness, bake 1 to 2 minutes longer. Watch carefully so shells do not become too brown.) -OR- Microwave Directions: Unwrap up to 10 shells; place on microwavable plate. Fan out, overlapping slightly. Microwave on High 30 to 45 seconds until warm. Let stand 1 minute. Note: Unheated shells will be chewy. Do not heat taco shells in toaster oven due to possible risk of fire. Seal leftover taco shells in food-storage plastic bag or container.
Nutrition Facts
Serving Size: 31.0 g
Servings per Container: ABOUT 15
| Title | As Packaged |
| Serving Size Full Txt | 2 shells (31g) |
| Energy | 150 |
| Total Fat | 8 g |
| Saturated Fat | 3.5 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 150 mg |
| Potassium | 0 mg |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugars | <1 g |
| Protein | 2 g |
| Daily Percent Of Calcium | 2 |
| Daily Percent Of Iron | 2 |
| Daily Percent Of Vitamin D | 0 |
Ingredients
Limed Corn Flour, Palm Oil. Contains Less Than 2% Of: Salt, Maltodextrin, Whey, Buttermilk*, Reduced Lactose Whey, Monosodium Glutamate, Cheddar Cheese* (Milk, Cheese Cultures, Salt, Enzymes), Water, Canola Oil, Garlic*, Tomato*, Dextrose, Onion*, Citric Acid, Blue Cheese* (Milk, Cheese Cultures, Salt, Enzymes), Disodium Phosphate, Colors (Yellow 5 & 6, Yellow 6 Lake, Red 40 Lake, And Other Color Added), Whey Protein Concentrate, Spice, Tricalcium Phosphate, Guar Gum, Modified Corn Starch, Lactic Acid, Disodium Inosinate, Disodium Guanylate, Natural And Artificial Flavor, Nonfat Milk, Freshness Preserved By Sodium Benzoate.*DriedUPC
00046000105796