taco burger

Categories
Yield
100 Servings
MeasureIngredient
2½ quart WATER; HOT
12 pounds BEEF GROUND FZ
2 9/16 pounds CHEESE AMER/SLICE
⅝ ounce TOMATO PASTE #2 1/2
4 pounds LETTUCE FRESH
100  BUN HAMBGR 13OZ #102
1½ cup FLOUR GEN PURPOSE 10LB
⅓ cup SOUP GRAVY BASE BEEF
1 cup SHORTENING; 3LB
1 teaspoon PEPPER RED GROUND
¾ cup CHILI POWDER

1 tb -

1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

2. ADD CHILI POWDER, CUMIN, AND RED PEPPER TO BEEF MIXTURE; MIX WELL.

SET ASIDE FOR USE IN STEP 5.

3. ADD FLOUR TO SHORTENING; BLEND UNTIL SMOOTH; COOK OVER LOW HEAT 2 MINUTES

4. ADD TOMATO PASTE AND SOUP AND GRAVY BASE TO HOT WATER. ADD FLOUR MIXTUR

BRING TO A BOIL, STIRRING CONSTANTLY. REDUCE HEAT; SIMMER 10 MINUTES OR UNTI

THICKENED.

5. COMBINE WITH MEAT MIXTURE. MIX WELL; BRING TO A SIMMER.

6. ON BOTTOM HALF OF BUN, PLACE ½ SLICE CHEESE, ⅓ CUP (1-NO. 12 SCOOP) MEAT MIXTURE, AND 2½ TBSP LETTUCE. COVER WITH TOP HALF OF BUN. SERVE HOT

NOTE: 1. IN STEP 4, ⅓-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE: 2. IN STEP 6, 2 LB 9 OZ CHEESE FOOD, AMERICAN, SLICED MAY BE USED.

NOTE: 3. IN STEP 6, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB SHREDDED LETTUCE.

Recipe Number: N04000

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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