Ingredients: Tortillas: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Palm Oil, Glycerin, Contains 2% or Less of: Baking Powder (Sodium Aluminum Phosphate, Baking Soda), Mono and Diglycerides, Salt, Potassium Sorbate and Calcium Propionate (Preservatives), Fumaric Acid, Hydrogenated Vegetable Oil (Soybean, Palm and/or Cottonseed Oil), Dough Conditioner (Salt, Wheat Starch, Enzymes). Cheese Sauce: Water, Vegetable Oil (Canola and/or Soybean Oil), Whey, Cheddar Cheese (Milk, Cultures, Salt, Enzymes), Corn Syrup Solids, Maltodextrin, Peppers (Jalapeno, Red Bell, Green Bell), Sodium Phosphate, Salt, Contains 2% or Less of: Buttermilk, Natural Flavor, Cheddar Cheese (Milk, Cultures, Salt, Enzymes), Cream, Sodium Alginate, Cultured Nonfat Milk, Chili Powder, Lactic Acid, Color (Annatto and Paprika Extract), Mono and Diglycerides, Spice, Tomato Powder, Garlic Powder, Xanthan Gum, Sorbic Acid (to Preserve Freshness), Onion Powder, Disodium Inosinate, Disodium Guanylate. Taco Shells: Limed Corn Flour, Water, Palm Oil, Contains 2% or Less of: Maltodextrin, Salt, Whey, Monosodium Glutamate, Buttermilk*, Garlic*, Tomato*, Spice, Onion*, Citric Acid, Reduced Lactose Whey, Enzyme Modified Cheddar Cheese* (Milk, Cultures, Salt, Enzymes), Natural and Artificial Flavor, Paprika Extract, Disodium Inosinate and Disodium Guanylate, Cheddar Cheese* (Cultured Milk, Salt, Enzymes), Colors (Yellow 5 Lake, Yellow 6, Red 40 Lake), Sodium Phosphate, Freshness Preserved by Sodium Benzoate. Seasoning: Corn Starch, Chili Pepper, Maltodextrin, Salt, Cumin, Onion Powder, Contains 2% or Less of: Spice, Vegetable Oil (Canola, High Oleic Soybean and/or Sunflower Oil), Silicon Dioxide (Anticaking Agent), Natural Flavor. * Dried Contains: Milk, Wheat, Soybeans, Corn, Lactose

Ingredients: Tortillas: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Palm Oil, Glycerin, Contains 2% or Less of: Baking Powder (Sodium Aluminum Phosphate, Baking Soda), Mono and Diglycerides, Salt, Potassium Sorbate and Calcium Propionate (Preservatives), Fumaric Acid, Hydrogenated Vegetable Oil (Soybean, Palm and/or Cottonseed Oil), Dough Conditioner (Salt, Wheat Starch, Enzymes). Cheese Sauce: Water, Vegetable Oil (Canola and/or Soybean Oil), Whey, Cheddar Cheese (Milk, Cultures, Salt, Enzymes), Corn Syrup Solids, Maltodextrin, Peppers (Jalapeno, Red Bell, Green Bell), Sodium Phosphate, Salt, Contains 2% or Less of: Buttermilk, Natural Flavor, Cheddar Cheese (Milk, Cultures, Salt, Enzymes), Cream, Sodium Alginate, Cultured Nonfat Milk, Chili Powder, Lactic Acid, Color (Annatto and Paprika Extract), Mono and Diglycerides, Spice, Tomato Powder, Garlic Powder, Xanthan Gum, Sorbic Acid (to Preserve Freshness), Onion Powder, Disodium Inosinate, Disodium Guanylate. Taco Shells: Limed Corn Flour, Water, Palm Oil, Contains 2% or Less of: Maltodextrin, Salt, Whey, Monosodium Glutamate, Buttermilk*, Garlic*, Tomato*, Spice, Onion*, Citric Acid, Reduced Lactose Whey, Enzyme Modified Cheddar Cheese* (Milk, Cultures, Salt, Enzymes), Natural and Artificial Flavor, Paprika Extract, Disodium Inosinate and Disodium Guanylate, Cheddar Cheese* (Cultured Milk, Salt, Enzymes), Colors (Yellow 5 Lake, Yellow 6, Red 40 Lake), Sodium Phosphate, Freshness Preserved by Sodium Benzoate. Seasoning: Corn Starch, Chili Pepper, Maltodextrin, Salt, Cumin, Onion Powder, Contains 2% or Less of: Spice, Vegetable Oil (Canola, High Oleic Soybean and/or Sunflower Oil), Silicon Dioxide (Anticaking Agent), Natural Flavor. * Dried Contains: Milk, Wheat, Soybeans, Corn, Lactose

Directions for use: Directions: Build a Stacked Queso Crunch Taco in 5 easy steps! For food safety and quality, follow the cooking directions. Refrigerate leftovers. You Will Need: 1 Lb Ground Beef and % Cup Water. 1. Cook beef in 10-inch skillet over medium-high heat 6 to 7 minutes, breaking up and stirring; drain Stir in water and Seasoning Mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring often, until thickened. 2. Unwrap taco shells. To heatin 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.) Note: Unheated shells will be chewy. 3. Remove tortillas from bag. To heat in MICROWAVE, place stack of tortillas on microwavable plate. Cover with microwavable paper towel. Microwave on High 30 to 45 seconds until warm. (To heat in OVEN, wrap tortillas in foil; place on cookie sheet. Bake at 325°F for 10 minutes until warm.) 4. Spread about 1 tablespoon cheese sauce on tortilla, leaving inch of space from edge of tortilla. Set shell in middle of tortilla. Fold tortilla up to match sides of shell. 5. Spoon beef filling into taco shells. Top with desired toppings and Taco Sauce. Do not heat taco shells in toaster oven due to possible risk of fire. Do not microwave tortillas in bag. Store left over taco shells and tortillas in separate resealable food bags or containers. Just add meat & toppings. Storage recommendation: Store leftover taco shells and tortillas in separate resealable food bags or containers.

Directions for use: Directions: Build a Stacked Queso Crunch Taco in 5 easy steps! For food safety and quality, follow the cooking directions. Refrigerate leftovers. You Will Need: 1 Lb Ground Beef and % Cup Water. 1. Cook beef in 10-inch skillet over medium-high heat 6 to 7 minutes, breaking up and stirring; drain Stir in water and Seasoning Mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring often, until thickened. 2. Unwrap taco shells. To heatin 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.) Note: Unheated shells will be chewy. 3. Remove tortillas from bag. To heat in MICROWAVE, place stack of tortillas on microwavable plate. Cover with microwavable paper towel. Microwave on High 30 to 45 seconds until warm. (To heat in OVEN, wrap tortillas in foil; place on cookie sheet. Bake at 325°F for 10 minutes until warm.) 4. Spread about 1 tablespoon cheese sauce on tortilla, leaving inch of space from edge of tortilla. Set shell in middle of tortilla. Fold tortilla up to match sides of shell. 5. Spoon beef filling into taco shells. Top with desired toppings and Taco Sauce. Do not heat taco shells in toaster oven due to possible risk of fire. Do not microwave tortillas in bag. Store left over taco shells and tortillas in separate resealable food bags or containers. Just add meat & toppings. Storage recommendation: Store leftover taco shells and tortillas in separate resealable food bags or containers.