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Who says tacos are a lot of work? You Mexi-Can make these tacos all in one pan - there are no toppings to chop, unless you want to!
Heat oven to 350°F (180°C) to heat taco shells.
Meanwhile, brown ground beef in large frying pan over medium-high heat; drain. Stir in 1 cup (250 mL) water, seasoning mix and taco sauce (from box), corn, salsa, red pepper, celery and onion.
Heat to boiling, stirring occasionally. Reduce heat and simmer uncovered 10 minutes or until celery is tender and the mixture has thickened, stirring occasionally.
Heat taco shells (for crispness) as directed on package. Spoon beef mixture into shells. Garnish with shredded cheese or other toppings, if desired. Serve immediately.
Tip: Have trouble holding taco shells steady while filling them? Place the shells between the cups of an inverted muffin pan and they are a snap to fill! Can do 6 tacos at a time with a 12 cup muffin pan.
Nothing beats getting together for irresistibly satisfying Old El Paso Tacos – Enjoy the unmistakable crunch of our taco shells, followed by the mouth-watering taste of deliciously seasoned beef, grated cheese, crisp lettuce and fresh tomatoes topped with Old El Paso Taco Sauce. Share the fun and spirit of Old El Paso.
Whole kernels of sweet corn picked at the peak of perfection and rushed from the field to the freezer to lock in freshness.
Like it hot but not too hot? Try this deliciously tangy, tomato salsa with just a little kick! Perfect for any Mexican dish.
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