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Old El Paso stand'n'stuff taco 317g

£3.19 (£1.01 per 100g)

Quantity:

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Ingredients

Stand 'n' Stuff Taco Shells (160 g): Corn Flour, High Oleic Sunflower Oil (27%), Taco Salsa (127 g): Chopped Tomatoes (51%), Water, Tomato Paste (10%), Green Chillies, Thickener (Modified Corn Starch), Dried Onions, Salt, Sugar, Acidity Regulator (Citric Acid), Spices (Paprika), Onion Powder, Garlic Powder, Taco Spice Mix (30 g): Dextrose, Spices (Paprika, Black Pepper, Cumin) (23.3%), Salt, Dehydrated Vegetables (Onion, Garlic), Yeast Extract, Flavouring, Acidity Regulator (Citric Acid)

Preparation & Storage

Preparation

  • Just add... 500g minced beef 1 lettuce 2 tomatoes 125g grated cheese 1. For a great filling: Add a splash of oil and heat a pan. Brown the mince before draining off the excess liquid. Sprinkle in the Old El Paso Spice Mix for Tacos and add 100 ml water. Give it a good stir and when it starts to bubble, reduce the heat and simmer uncovered for 10 minutes or so. Stir occasionally until reduced to a lovely rich, tasty filling. 2. Warm up the taco shells: Pre-heat oven to 180°C (it's still 180°C for fan assisted ovens!) or gas mark 4. Place the Stand 'n' Stuff Taco Shells open end down on a baking sheet or some foil and heat for 2-3 minutes. Microwaves can vary but it'll take about a minute for 6 and less for fewer. 3. Fill them up and get crunching: Bring it all to the table and help yourselves: the warm Taco Shells, the hot filling, juicy tomatoes, grated cheese, Old El PasoTaco Salsa, and crispy lettuce. Fill them up and get crunching! Go Create: Use succulent strips of chicken instead of beef Go veggie by replacing the mince with a 450g can of Old El Paso Refried Beans and a 198g can of drained Green Giant Sweet Corn Have it your way with a dollop of sour cream or chunky guacamole

Storage

Store in a cool dry place.

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