Filling: Water, Beef, Pinto Beans, Tomato Paste, Cereal (degermed Yellow Corn Flour, Bleached Wheat Flour Enriched [niacin, Reduced Iron, Thiamine, Mononitrate Riboflavin, Folic Acid] Rice, Oat Flours), Dehydrated Onion, Textured Vegetable Protein (soy Flour, Caramel Color, Zinc Oxide, Ferrous Sulfate, Niacinamide, Calcium Pantothenate, Pyridoxine Hydrochloride, Riboflavin, Thiamine Mononitrate, Vitamin A Palmitate, Vitamin B12), Salt, Jalapeno Puree (jalapeno Peppers, Water, Citric Acid), Spices, Ground Red Pepper, Crushed Red Pepper, Garlic Powder, Caramel Color. Tortilla: Enriched Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Vegetable Oil (soybean, Canola And/or Corn Oil), Salt, Baking Powder (sodium Bicarbonate, Corn Starch, Sodium Aluminum Sulfate, Calcium Sulfate, Monocalcium Phosphate), Guar Gum, Dough Conditioner (sodium Metabisulfite, Corn Starch, Microcrystalline Cellulose, Dicalcium Phosphate).

Cooking Instruction: Microwave (1,200 Watt): 1 min 30 sec Frozen per side. Setting: High Remove overwrap. Wrap burrito loosely in paper towel and place on microwave safe plate. Cook on high 1 minute 30 seconds per side. Let product stand for 1 minute before eating. 45 sec Thawed per side. Setting: High Remove overwrap. Wrap burrito loosely in paper towel and place on microwave safe plate. Cook on high 45 seconds per side. Let product stand for 1 minute before eating. Oven: Preheat oven to 350 degrees F. Remove overwrap and place burrito on baking sheet. Bake from Frozen at 350 degrees F for 30-40 minutes. Let product stand 2 minutes before eating. Bake from Thawed at 350 degrees F for 20-25 minutes. Let product stand 2 minutes before eating. Cooking Instructions: Ovens and wattage vary. Adjust cooking times as needed. Product must be cooked thoroughly. Caution: product may be hot. For food safety and quality, internal product temperature must reach 165 degrees F. Since ovens vary, cooking times may require adjusting.