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Family favourite tacos with a hint of chipotle heat.
Tips: Taco Salad: Layer 1 head torn Romaine lettuce, prepared taco meat, 1 each large tomato and avocado, chopped, and 1 cup (250 mL) each shredded Cheddar cheese and coarsely crushed tortilla chips in shallow serving bowl. Serve with ranch dressing. Layered Taco Casserole: Spread 1 can (398 mL) refried beans in 2-qt (2 L) baking dish. Top with prepared taco meat, 2 cups (500 mL) coarsely crushed tortilla chips and 1 cup (250 mL) shredded Cheddar cheese. Bake in preheated 350°F (180°C) oven 15 minutes or until heated through. Serve with toppings such as salsa and sour cream.
WATER, TOMATO PASTE, SPICES (INCLUDING CHIPOTLE CHILI PEPPER), DEHYDRATED GARLIC, DEHYDRATED ONION, SALT, MODIFIED CORN STARCH, SUGAR, LACTIC ACID, CITRIC ACID.
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