Old El Paso 12 crunchy taco shells
SINCE 1938. Nothing beats getting together for some seriously satisfying Tacos. Get in there and enjoy the unmistakable crunch of our Taco shells, followed by a mouth-watering exploration of juicy seasoned beef, grated cheese, cool crisp lettuce, and tangy Old El Paso Taco Salsa. Share the fun and spirit of Mexico... Get crunching!
Corn Flour, Vegetable Oil
Preparation & Storage
- 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 100ml 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!), gas mark 4.Place the Taco Shells open end down on a baking sheet or some foil and heat for 2-3 minutes.ALTERNATIVELY, TO MICROWAVE:Place 6 Taco shells open end down on a microwave dish. 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, crispy lettuce, juicy tomatoes, grated cheese and Old El Paso Taco Salsa. Fill them up and get crunching!Go create:Cool it down with less spice mix.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 gucamole.For more ideas, visit: www.oldelpaso.co.uk
Store in a cool dry place.