Sprouts Beef Roja Mini Tacos

Mini Tacos

Ingredients: Corn Tortilla (Enriched Corn Flour [Corn Treated With Hydrated Lime, Iron, Zinc, Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid], Dough Conditioner [Vegetable Fibers, Pea Protein, Cellulose Gum, Xanthan Gum, Guar Gum, Enzymes] Salt, Hydrated Lime, Black Pepper), Salsa (Water, Guajillo Chili, Salt, Garlic, Onion, Chipotle Chili Puree [Water, Distilled White Vinegar, Tomato Paste, Onion, Chipotle Chili, Sugar, Soybean Oil, Salt, Spices], Modified Corn Starch, Salt, Garlic, Vegetable Oil, White Vinegar), Fully Cooked Seasoned Beef And Binder Product (Beef, Water, Potato Starch, Onion, Salt, Cultured Dextrose, Garlic), Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose [To Prevent Caking], Annatto [Color]), Vegetable Oil (Soybean And/Or Canola).

COOKING INSTRUCTIONS: KEEP FROZEN UNTIL READY TO COOK. DO NOT THAW. FOR FOOD SAFETY PURPOSES, COOK TO AN INTERNAL TEMPERATURE OF 165 F AS MEASURED BY A FOOD THERMOMETER. REMOVE PRODUCT FROM PLASTIC PACKAGING. AIR FRYER: REMOVE TACOS FROM PACKAGING. COOK TACOS IN THE AIR FRYER SET TO 375 F FOR 10 -12 MINUTES OR UNTIL REACHING INTERNAL TEMPERATURE OF 165 F. LET STAND 1 MINUTE BEFORE EATING. CONVECTION OVEN: PREHEAT OVEN TO 375 F. REMOVE TACOS FROM PACKAGING. EVENLY PLACE TACOS ON A BAKING SHEET. PLACE BAKING SHEET INTO OVEN AND COOK FOR 15-16 MINUTES UNTIL COOKED THOROUGHLY (INTERNAL TEMPERATURE OF 165 F). LET PRODUCT STAND 1 MINUTE BEFORE EATING. STOVETOP: ADD 2 TABLESPOONS OF OIL TO A NON STICK PAN. COOK ON MEDIUM HIGH HEAT FOR 3 MINUTES ON EACH SIDE OR UNTIL OUTER EDGES ARE CRISPY AND INTERNAL TEMPERATURE REACHES 165 F. LET STAND FOR 1 MINUTE BEFORE SERVING.