Total Time
Prep 5 mins
Cook 5 mins

A Southwestern twist on a perennial favorite sure to tickle your taste buds. From the Chex Cereal Company.

Ingredients Nutrition

  • 8 cups Corn Chex
  • 4 cups corn chips
  • 2 cups bite-size cheese crackers
  • 1 (3 1/2 ounce) bag microwave popcorn, popped
  • 3 tablespoons margarine or 3 tablespoons butter (not tub or spread product)
  • 13 cup grated parmesan cheese
  • 1 (1 1/4 ounce) envelope taco seasoning mix


  1. Mix dry ingredients in large resealable plastic food-storage bag or bowl.
  2. Drizzle with margarine.
  3. Seal bag; shake until mixture is evenly coated.
  4. Add cheese and taco seasoning mix.
  5. Seal bag; shake until mixture is evenly coated.
Most Helpful

Nice recipe but needed lots of help. I know this was written verbatim off the Chex site but there are serious problems. First, not enough moisture. I suggest using two sticks of butter. Second, add the taco mix, a bit of Tabasco and the parmesan to the melted butter. Pour it over the mixture and toss to coat then bake it for an hour in a 300 degree oven stirring every so often. It comes out crispy not the soggy mess of the original recipe. Sorry.

Susy Q November 18, 2007

I really liked this, although I did change the recipe quite a bit, hence the 4 stars. I used 4 c chex, 2 c fritos, 2 c Cheese Nips, and 2 c pretzel twists. I then doubled the amount of butter, whisked in the seasoning (minus the cheese) and poured it over. I baked the mix for about 30 minutes in a 325 degree oven, and it was great!

C in PA May 10, 2005