INGREDIENTS

INSTRUCTIONS

2 t  
TEMPERATURE:  350 F. DEEP FAT  PREPARE 1 RECIPE TACO SAUCE (RECIPE NO.
025000) SET ASIDE FOR USE IN  STEP 6. COOK BEEF IN ITS OWN FAT UNTIL
BEEF LOSES ITS PINK COLOR;  STIR TO BREAK APART.  DRAIN OR SKIM OFF
EXCESS FAT. COMBINE CANNED  TACO SEASONING MIX AND WATER; SIMMER 15
MINUTES. ADD TO MEAT; COOK 5  MINUTES. FRY EACH TORTILLA 15 SECONDS;
DRAIN ON ABSORBENT PAPER.  FOLD IN HALF. PLACE 1/4 CUP (1-NO. 16 SCOOP)
MEAT FILLING IN EACH  TORTILLA; LINE UP NEXT TO EACH OTHER IN STEAM
TABLE PAN.  COVER; KEEP  WARM. 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, 2
1/3 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, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 15
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 287.8mg
Potassium: 65.6mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.1g
Protein: <1g