10 count flour tortillas, mild taco sauce and seasoning mix, just add water, meat toppings!

Flour 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). Taco Sauce: Water, Tomato Paste. Contains 2% Or Less Of: Sugar, Salt, Modified Corn Starch, Distilled Vinegar, Spice, Sea Salt (potassium Magnesium Chloride, Salt), Citric Acid, Garlic Powder, Onion Powder, Chili Pepper. Seasoning Mix: Chili Pepper, Corn Starch, Salt, Onion Powder, Maltodextrin, Spice, Sea Salt (potassium Magnesium Chloride, Salt). Contains 2% Or Less Of: Vegetable Oil (canola And/or Soybean Oil), Corn Flour, Silicon Dioxide (anticaking Agent), Citric Acid, Sugar, Natural Flavor.

Make 10 Tacos in 3 Easy Steps! You Will Need: 1 Lb Ground Beef and 3/4 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. 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 degrees F for 10 minutes until warm). 3. Spoon beef filling onto tortillas. Top with desired toppings and Taco Sauce. For food safety and quality, follow the cooking directions. Refrigerate leftovers.

Also great for enchiladas!

Best if used by.