2 cups Wheat Chex™ cereal
4 cups small pretzel twists
2 cups bite-size corn chips
1/4 cup butter, melted
4 teaspoons dry ranch dressing mix (from 1-oz package)
2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
In slow cooker, place both cereals. Add pretzels and corn chips. In small bowl, stir together butter, taco and dressing mixes with whisk until well combined. Pour over cereal mixture; stir until evenly coated. Cook uncovered on High heat setting 2 hours, stirring every 15 to 20 minutes. Spread mixture on cookie sheet or tray; cool 3 to 5 minutes before serving.