| 1 1/2 | cups Rice Chex® cereal |
| 1 1/2 | cups Corn Chex® cereal |
| 1 | cup bite-size cheese crackers |
| 1 | cup bite-size pretzel twists |
| 1/2 | cup salted peanuts |
| 4 | teaspoons vegetable oil |
| 1 | tablespoon water |
| 1/2 | package (1-oz size) Old El Paso® taco seasoning mix (2 tablespoons) |
| 1. | In large microwavable bowl, mix cereals, crackers, pretzels and peanuts. |
| 2. | In small bowl, stir together oil, water and taco seasoning mix. Pour over cereal mixture, stirring until evenly coated. |
| 3. | Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container. |
| Oven Directions: Heat oven to 250°F. In ungreased 13x9-inch pan, mix cereals, crackers, pretzels and peanuts. In small bowl, stir together oil, water and taco seasoning mix. Pour over cereal mixture, stirring until evenly coated. Bake uncovered 45 minutes, stirring every 15 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container. |
|
| Stir the remaining taco seasoning mix into ranch dressing for a tasty taco salad dressing. |
|
| For Taco-Lime Chex® Mix, substitute 2 tablespoons frozen (thawed) limeade concentrate for the water. |
Nutrition Information:
140 ( 60); 7g ( 1g, 0g); 0mg; 440mg; 16g ( 1g, 1g); 3g 4%; 0%; 4%; 20% 1 ; 0 ; 0 ; 1 1/2 1