1 oz pkt
About 6 servings per container
Chili Pepper, Corn Starch, Salt, Onion Powder, Spice, Maltodextrin, Sea Salt (Potassium Magnesium Chloride, Salt). Contains 2% Or Less Of: Vegetable Oil (Canola And/or Soybean Oil), Silicon Dioxide (Anticaking Agent), Citric Acid, Sugar, Natural Flavor.
MARTIN'S is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from MARTIN'S, and the nutritional information on the product label does not match the information on our site, please contact MARTIN'S customer service and we will arrange for a credit to issue for the product at issue.
Per 2 Tsp Serving: 15 calories; 0 g sat fat (0% DV); 300 mg sodium (13% DV); 0 g total sugars. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. Established 1938. Visit us at www.oldelpaso.com. Questions or comments? Call 1-800-300-8664. Information from the package will be helpful.
For food safety and quality, follow the cooking directions. Directions: You Will Need: 1 lb Lean Ground Beef, 2/3 cup water. 1. Cook beef in 10-inch skillet over medium-high heat 6 to 7 minutes, breaking up and stirring; drain. 2. Stir in water and seasoning mix; heat to boiling. 3. Reduce heat; simmer uncovered 3 to 4 minutes, stirring often, until thickened. Refrigerate leftovers.
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