INGREDIENTS

INSTRUCTIONS

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 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.
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, 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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