Spices (contains chili pepper), Maltodextrin, Salt, Onion powder, Corn starch, Sea salt, High monounsaturated vegetable oil (canola, soybean and/or sunflower), Natural flavour, Citric acid, Sugar, Silicon dioxide, Garlic extract.
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This item: OLD EL PASO - VALUE SIZE PACK - Taco Seasoning Mix Original, No Artificial Flavours, No Artificial Colours, 177 Grams Package of Taco Seasoning, Seasoning Created From a Delicious Blend of Spices
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Product information
Additional Information
| ASIN | B0BT8BF7FT |
|---|---|
| Customer Reviews |
4.7 out of 5 stars |
| 鶹 Rank |
|
| Date First Available | Jan. 27 2023 |
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From the manufacturer
Old El Paso Taco Seasoning Mix has been stirring up smiles at gatherings for generations. Beyond taco meat, add our great-tasting spices and seasonings to seafood, soups and dips to give a mouthwatering kick.
High five to easy-to-hold Tortilla Pockets, sealed at the bottom for less spilling and dripping. Just stuff your favorite ingredients inside, then devour these portable pockets one-handed. A perfect crowd pleaser!
Old El Paso Refried Beans are a staple at taco night or any night. Made with our tried and true blend of spices, use these canned beans as a tasty base for any Mexican inspired food entrée or side dish.
It’s easy to share food you love among people you love with Stand 'N Stuff Taco Shells. Designed with a flat bottom, they stand up on their own. Have fun filling them with your choice of meats, cheeses, veggies and more.
Ingredients
- 2 teaspoons vegetable oil
- 1 lb boneless skinless chicken breasts
- 2/3 cup water
- 1 package (1 oz) Old El Paso Original Taco Seasoning Mix
- 1 package (10 count) Old El Paso Stand ‘N Stuff Taco Shells, heated as directed on package
- 1-1/4 cups Old El Paso Shredded Mexican Style 4 Cheese Blend (5 oz)
- 1/2 cup thinly sliced radishes
- 1/2 cup Old El Paso Creamy Salsa Verde Sauce
- 2 tablespoons chopped fresh cilantro leaves
EASY SHREDDED CHICKEN TACOS
Preparation instructions:
- In 10-in. skillet, heat oil over medium-high heat. Add chicken; cook 3 min. on each side to brown.
- Add enough water to skillet to come 2/3 of the way up sides of chicken; cover skillet tightly. Reduce heat to low; cook 13 to 15 min. or until chicken is tender and easy to shred. Cool 5 min.
- Transfer chicken to cutting board; shred with two forks. Discard cooking liquid.
- Return shredded chicken to skillet. Stir in 2/3 cup water and taco seasoning mix; cook over medium heat 5 to 6 min., stirring frequently, until sauce is thickened.
- Divide chicken mixture among heated taco shells. Top with cheese, radishes, sauce and cilantro.
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