Yellow Corn Taco Shells (ground Yellow Corn, Water, Vegetable Oil [canola And/or Palm], Trace Of Lime), Flour Tortillas (enriched Bleached Wheat Flour [flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Vegetable Shortening [interesterfied Soybean Oil, Hydrogenated Soybean Oil], Contains 2% Or Less Of: Sugar, Baking Powder [sodium Bicarbonate, Corn Starch, Sodium Aluminum Sulfate, Calcium Sulfate, Monocalcium Phosphate], Salt, Monoglycerides, Calcium Propionate, Potassium Sorbate, Fumaric Acid, Dough Conditioner [sodium Metabisulfite], Taco Sauce (water, Tomato Paste, Distilled Vinegar, Jalapeno Peppers, Salt, Sugar, Onions, Garlic, Paprika, Ancho Chili Powder, Cumin, Sodium Benzoate [preservative], Potassium Sorbate [preservative], Ascorbic Acid, Oleoresin Paprika [color], Natural Flavors), Taco Seasoning (maltodextrin, Salt, Spices [including Celery Seed], Dehydrated Onion, Wheat Flour, Dehydrated Garlic, Citric Acid, Caramel Color).

Cooking Directions: 1. Prepare filling brown 1lb lean ground beef or turkey in a skillet over medium heat. Drain fat. Add taco seasoning mix and 1/2 cup of water; bring to a boil. Simmer, stirring occasionally until liquid reduced. 2. Warm taco shells preheat oven to 350 degrees f. On a baking sheet, place unwrapped taco shells and heat for 4-5 minutes until shells are crisp. To heat in a microwave, place unwrapped taco shells on a microwave safe dish, cook on high for 30 seconds. 3. Warm tortillas remove tortillas from bag. To heat in microwave, place stack of tortillas on microwavable plate. Cover with microwavable paper towel. Microwave on high 30-45 seconds until warm. To heat in oven, wrap tortillas in foil; place on a cookie sheet. Bake at 325 degrees f for 10 minutes until warm. 4. Prepare topping and serve fill each tortilla or taco with 3 tbsp of taco meat. Top with lettuce, tomatoes, cheese etc. And taco sauce, as desired. Refrigerate leftovers.

Store in a cool dry place.