3 cups crispy corn-rice cereal
3 cups crispy wheat or rice cereal squares
2 cups tiny unsalted pretzels
1/3 cup mild taco sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon garlic powder
2 Tablespoons margarine, melted
3 Tablespoons grated Parmesan cheese
Combine first 3 ingredients in a large bowl; stir well. Combine taco sauce and next 4 ingredients in a small bowl; add to cereal mixture, and toss gently to coat. Add cheese; toss well. Spread mixture evenly into a 15 x 10 x 1-inch jelly-roll pan. Bake at 250 degrees F. for 50 minutes or until crisp, stirring occasionally. Let cool completely; store in an airtight container.
Yield: 6 cups (serving size: 1 cup).