taco shells

13% 18% 1% % % 25% 34% 16% 35% paprika extract), mono and diglycerides, spice, tomato powder, garlic powder, xanthan gum, sorbic acid (to preserve freshness), onion powder, disodium inosinate, disodium guanylate, 2% taco shells: limed corn flour, water, palm oil, contains 2% or less of: 7% maltodextrin, salt, whey, monosodium 11% 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), 15% sodium phosphate, freshness preserved by sodium benzoate, *dried 6% build a stacked for food safety and quality, foll you will need: 1 lb ground be 1, cook beef in 10-inch skillet stir in water and seasoning stirring often, until thickene 2, unwrap taco shells, to he 325°f for 6 to 7 minutes u fan out, overlapping slight note shells w 3, ren of torbicway paper tower crowav warm, (to heat in ove