• 24 frozen breaded cooked chicken nuggets 
  • 1/4 cup sour cream 
  • 2 teaspoons Old El Paso 40 percent less-sodium taco seasoning mix (from 1-ounce package) 
  • 1 to 2 tablespoons milk 
  • 1 box (7.4 ounces) Old El Paso hard and soft taco shells (6 hard corn shells and 6 soft flour tortillas) 
  • 3/4 cup shredded cheddar cheese (3 ounces) 
  • 1-1/2 cups shredded lettuce 
  • 1/2 cup Old El Paso Thick 'n Chunky salsa


  1. Bake chicken nuggets as directed on package. Cover to keep warm. Reduce oven temperature to 325 degrees F. Heat taco shells and tortillas as directed on box.  
  2. Meanwhile, in small bowl, mix sour cream, taco seasoning mix and enough milk for desired consistency. Set aside. 
  3. Fill each taco shell and tortilla with 2 chicken nuggets, cheese, lettuce and salsa. Drizzle each with sour cream mixture.