Old El Paso™ Fajita Dinner Kit.

Established 1938.

Ready in about 20 minutes!

Kit includes:

10 Flour tortillas, mild fajita sauce seasoning mix.

Add meat, bell pepper & onion.

Per 2 Fajitas as packaged:

170 Calories.

1g sat fat, 5% DV.

830mg sodium, 35% DV.

2g sugars.

See nutrition facts for "as prepared" information.

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). Fajita 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: Corn Starch, Salt, Sugar, Sea Salt (potassium Magnesium Chloride, Salt), Spice, Chili Pepper. Contains 2% Or Less Of: Vegetable Oil (canola And/or Soybean Oil), Citric Acid, Artificial Color, Yeast Extract, Onion Powder, Silicon Dioxide (anticaking Agent), Natural Smoke Flavor, Natural Flavor, Garlic Powder.

For food safety and quality, follow the cooking directions. Refrigerate leftovers. Make 10 Fajitas in 3 Easy Steps! You Will Need: 1 lb uncooked boneless skinless chicken breasts; 2 tablespoons vegetable oil; 1 medium bell pepper and 1 medium onion, thinly sliced. 1. Cut chicken into thin strips. Heat oil in 10-inch nonstick (For skillets without nonstick finish, melt 2 tablespoons butter in skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in center. Add bell pepper and onion; cook and stir 1 to 2 minutes until crisp-tender. Add 2 tablespoons vegetable oil; sprinkle with Seasoning Mix. Cook 1 minute, stirring constantly to avoid scorching. Continue with steps 2 and 3) skillet over medium-high heat. Carefully add chicken to hot oil; cook and stir until no longer pink in center. Stir in Seasoning Mix, bell pepper and onion. Cook uncovered 3 to 5 minutes, stirring often, until vegetables are crisp-tender. 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 chicken filling onto tortillas. Top with desired toppings and Fajita Sauce. Do not microwave tortillas in bag. Store leftover tortillas in resealable food bag or container.