19 oz can
9 servings per container
Water, Tomato Puree (Water, Tomato Paste), Modified Corn Starch, Contains 2% Or Less Of: Sugar, Salt, Chili Pepper, Soybean Oil, Vinegar, Spice, Citric Acid, Hydrolyzed Corn Protein, Onion Powder, Natural Flavor, Color (Black Carrot And Paprika Extract).
Stop & Shop 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 Stop & Shop, and the nutritional information on the product label does not match the information on our site, please contact Stop & Shop customer service and we will arrange for a credit to issue for the product at issue.
Per 1/4 Cup Serving: 20 calories; 0 g sat fat (0% DV); 290 mg sodium (13% DV); 1 g total sugars. Contains bioengineered food ingredients. Established 1938. To get inspired. Visit us at: www.oldelpaso.com. Questions or Comments? Call 1-800-300-8664 information from label and end of can will be helpful. Learn more at Ask.GeneralMills.com.
Easy Beef Enchiladas: 1 lb lean (at least 80%) ground beef; 1 can (19 oz) Old El Paso enchilada sauce (any variety). 1 1/2 cups shredded cheese (6 oz); 1 package (8.2 oz) Old El Paso flour tortillas (6 inch). (1) Heat oven to 375 degrees F. Lightly grease 13 x 9-inch glass baking dish. In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in 3/4 cup of the enchilada sauce and 1 cup of the cheese. (2) Spoon enchilada filling onto tortillas; roll up and place seam sides down in baking dish. (3) Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake 15 to 20 minutes or until hot. 10 Enchiladas. Refrigerate unused portion.
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