Instructions: 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.

SERVING SIZE: 2 TACOS

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