Tacos (seasoning mix taco
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4⅓ | quart | WATER |
| 22 | pounds | BEEF GROUND FZ |
| 6 | pounds | CHEESE CHEDDER |
| 2 | tablespoons | GARLIC DEHY GRA |
| 6 | pounds | LETTUCE FRESH |
| 3 | pounds | ONIONS DRY |
| 200 | TACO SHELL | |
| 2⅓ | cup | FLOUR GEN PURPOSE 10LB |
| 1 | teaspoon | PEPPER RED GROUND |
| 9⅓ | teaspoon | CHILI POWDER |
| 4 | tablespoons | SALT TABLE 5LB |
Directions
2 ts -
TEMPERATURE: 350 F. DEEP FAT
1. PREPARE 1 RECIPE TACO SAUCE (RECIPE NO. 025000) SET ASIDE FOR USE IN STEP 6.
2. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR; STIR TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.
3. COMBINE CANNED TACO SEASONING MIX AND WATER; SIMMER 15 MINUTES. ADD TO MEAT; COOK 5 MINUTES.
4. FRY EACH TORTILLA 15 SECONDS; DRAIN ON ABSORBENT PAPER. FOLD IN HALF.
5. PLACE ¼ CUP (1-NO. 16 SCOOP) MEAT FILLING IN EACH TORTILLA; LINE UP NEXT
TO EACH OTHER IN STEAM TABLE PAN. COVER; KEEP WARM.
6. JUST BEFORE SERVING, TOP EACH TACO WITH CHEESE, LETTUCE, ONIONS, AND 1 TBS
TACO SAUCE.
NOTE: 1. IN STEP 1, 18-7 OZ BT PREPARED TACO SAUCE MAY BE USED.
NOTE: 2. IN STEP 3, 2⅓ TBSP (7 CLOVES) DRIED GARLIC MAY BE USED. MINCE AND FRY WITH BEEF.
NOTE: 3. IN STEP 5, FOR CRISP TORTILLAS, USE 200 EACH THAWED CORN TORTILLAS.
FOLD TORTILLAS; PLACE IN TACO RACK. BAKE 8 TO 10 MINTUES IN 425 F. OVEN UNTIL
CRISP. FAT OR OIL IS NOT NECESSARY. DO NOT USED CANNED TORTILLAS.
NOTE: 4. IN STEP 5, 200 TACO SHELLS, PREFORMED MAY BE USED. DO NOT FRY.
NOTE: 5. IN STEP 5, 10 LB 7 OZ (200) THAWED CORN TORTILLAS MAY BE USED.
NOTE: 6. IN STEP 7, 6 LB 8 OZ FRESH LETTUCE A.P. WILL YIELD 6 LB FINELY SHREDDED LETTUCE AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS.
NOTE: 7. IN STEP 7, INGREDIENTS MAY BE PLACED ON SERVING LINE FOR SELF- SERVICE.
Recipe Number: N02101
SERVING SIZE: 2 TACOS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .