Old El Paso Hard and Soft Taco Shells 12 Count

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Old El Paso Taco Shells Hard & Soft - 12 CTFlour 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 Corn, Palm Oil, Salt, TBHQ (Preservative).Old El Paso Taco Shells Hard & Soft. Established 1938. Per 2 Tortillas: 150 Calories. 1g sat fat, 5% DV. 430mg sodium, 18% DV. Per 3 Taco Shells: 150 Calories. 3g sat fat, 15% DV. 135mg sodium, 6% DV. 0g sugars. Directions Taco shells: 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) .Tortillas: Remove tortillas from bag. To heat in microwave, place stack of tortillas on microwavable plate. Cover with microwavable waxed paper. Microwave on high 45 to 60 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).Do not heat taco shells in toaster oven due to possible risk of fire. Do not microwave tortillas in bag. Seal leftover taco shells and tortillas in separate food-storage plastic bags or containers. Warnings Contains wheat ingredients.

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