| 3 | cups Rice Chex® cereal |
| 3 | cups Corn Chex® cereal |
| 2 | cups bite-size cheese crackers |
| 2 | cups bite-size pretzel twists |
| 1 | cup salted peanuts |
| 3 | tablespoons vegetable oil |
| 2 | tablespoons water |
| 1 | package (1 oz) Old El Paso® taco seasoning mix |
| 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. Store in airtight container. |
| Oven Directions: Heat oven to 250°F. In ungreased large roasting 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 1 hour, stirring every 15 minutes. Spread on waxed paper or foil to cool. Store in airtight container. |
|
| For a Taco-Lime Chex® Mix, substitute 1/4 cup 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