Heating Instructions: [Frozen (Fried 360F ^N/R min.) (Micro 2 min.) (Oven 350F 30 min.) (Convec. 300F 25 min.)] [Thawed (Fried 360F 4 min) (Micro 1 min.) (Oven 350F 20 min.) (Convec. 300F 15 min.)] Internal Temperature of product should be 160F. Product may be thawed up to 48 hours under refrigeration (40 F) prior to heating. DO NOT REFREEZE. For best results, thawed cooking instructions are recommended.

INGREDIENTS: TORTlLLA [ENRlCHED FLOUR (WHEAT FLOUR, NIACIN, REDUCE0 IRON THIAMINE MONONITRATE RIBOFLAVIN, FOLlC ACID), WATER, VEGETABLE OIL (SOYBEAN AND/OR CORN), SALT, WHEAT GLUTEN, GUAR GUM, INVERT SUGAR PROPYLENE GLYCOL AND CARBOXYMETHYLCELLULOSE GUM, BAKING POWDER (SODIUM BlCARBONATE SODUlM ALUMINUM SULFATE, CORN STARCH, Calcium SULFATE MONOCALCIUM PHOSPHATE), ENZVMES, L-CYSTEINE,] FILLING: BURRITO FILLING MIX (BEEF, TORTILLA (ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCE IRON, THIAMINE MONONITRATE RIBOFLAVIN, FOLIC ACID], WATER, VEGETABLE OIL [SOYBEAN AND/OR CORN], SALT, DRlE0 WHEY^, L- CYSTEINE HYDROCHLORIDE, BAKING POWDER [SODIUM BICARBONATE, SODIUM ALUMINUM SULFATE, CORNSTARCH. CALCIUM SULFATE, MONOCALCIUM PHOSPHATE], GUAR GUM), WATER, PINTO BEANS, CHILI SAUCE (CRUSHED TOMATOES, CORN SYRUP, VINEGAR SALT, SPICES, DEHYDRATED ONIONS), GREEN Chills (GREEN CHILI PEPPERS, CITRIC ACID), GREEN BELL PEPPER [GREEN BELL PEPPERS, CITRIC ACID, Calcium CHLORIDE, WATER, SALT, TEXTURED VEGETABLE PROTEIN PRODUCT [SOY FLOUR, CARAMEL COLOR, ZINC OXIDE. NIACINAMIDE, FERROUS SULFATE, COPPER GLUCONAITE, VITAMIN A PALMITATE, CALClUM PANTOTHENATE, Thiamine MONONITRATE (B1), PYRIDOXINE HYDROCHLORIDE (B6). RIBOFLAVIN (B2), CYANOCOBALAMIN (B12)], TOMATO PASTE, ENRICHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN, RlBOFLAVlN FOLIC ACID), SALT, DEHYDRATEO ONIONS, BEEF TYPE FLAVOR (HYDROLYZED SOY PROTEIN, CARAMEL COLOR. FLAVORINGS (INCLUDING SPICE), AUTOLYZED YEAST, SALT, AND LESS Than 7% TRlCALClUM PHOSPHATE ADDED T0 PREVENT CAKING), FLAVORINGS, SODIUM ALGINATE. CONTAINS: WHEAT, ^MILK, SOY