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Frontera Taco Skillet Veggie Mild - 20 Oz
Taco Skillet, Veggie, Mild
Fire-roasted vegetables, New Mexico chile tomato sauce, sweet potatoes and plantains. Gourmet Mexican cuisine from Chef Rick Bayless. New. All natural. Serves 2. Vegan. From the kitchen of Rick Bayless, award-winning chef, author & TV cooking show host. In Mexico, the sauce defines the stature of the cook. Our gold standard ancho chile tomato sauce pairs perfectly with crunchy green beans, fire-roasted peppers, sweet potatoes and tender plantains. Serve over rice or with warm tortillas. More recipes at: fronterafoods.com. Facebook. Twitter. Pinterest. how2recycle.info. Call with comments 800-509-4441. SmartLabel.
|Serving size||0.50 package|
|Servings Per Container||2|
|Amount Per Serving||(+)|
|Calories from Fat||(-)||(-)|
|% Daily Value*|
|Total Fat 9g||12%||12%|
|Saturated Fat 2g||10%||10%|
|Trans Fat 0g|
|Total Carbohydrate 92g||33%||17%|
|Dietary Fiber 26g||93%||93%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
New Mexico Chile Tomato Sauce (Fire Roasted Tomatoes, Water, Apple Cider Vinegar, Chiles [New Mexico, Ancho, Chipotle], Onions, Expeller Pressed Canola Oil, Garlic, Fire Roasted Red Bell Pepper, Salt, Tomato Paste, Paprika), Cooked Black Beans (Water, Black Beans), Fried Plantains (Plantains, Palm Oil), Green Beans, Roasted Sweet Potatoes, Fire Roasted Red and Yellow Bell Peppers, Caramelized Onions.
Directions Keep frozen. Cook thoroughly. Stovetop Cooking Instructions: Step 1: Heat large non-stick skillet over med-high heat until hot, about 2 minutes; Step 2: Add 1 tablespoon canola oil and meal to skillet; Step 3: Pout in 1/4 cup water; Step 4: Cook 8-9 minutes, stirring occasionally, until sauce is thickened; Step 5: Check that food is cooked thoroughly to 165 degrees F. Careful, it's hot! Transfer to a serving bowl. Serving Suggestion: Serve hot in warmed tortillas or over rice. Top with fresh cilantro and queso fresco. For Food Safety and Quality: Keep frozen. Do not thaw; Appliances vary. Adjust cooking time as needed.
About the Producer ConAgra Foods
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