Tacos (Seasoning Mix Taco

Directions

1. TEMPERATURE: 350 F. DEEP FAT
2. 1. PREPARE 1 RECIPE TACO SAUCE (RECIPE NO. 025000) SET ASIDE FOR USE IN STEP 6.
3. 2. COOK BEEF IN ITS OWN FAT Till BEEF LOSES ITS PINK COLOR; STIR TO BREAK APART. DRAIN Or possibly SKIM OFF EXCESS FAT.
4. 3. COMBINE CANNED TACO SEASONING MIX AND WATER; SIMMER 15 Min. Add in TO MEAT; COOK 5 Min.
5. 4. FRY EACH TORTILLA 15 SECONDS; DRAIN ON ABSORBENT PAPER. Mix in HALF.
6. 5. PLACE 1/4 C. (1-NO. 16 SCOOP) MEAT FILLING IN EACH TORTILLA; LINE UP NEXTTO EACH OTHER IN STEAM TABLE PAN. COVER; KEEP Hot.
7. 6. JUST BEFORE SERVING, TOP EACH TACO WITH CHEESE, LETTUCE, ONIONS, AND 1 TBSTACO SAUCE.
8. NOTE: 1. IN STEP 1, 18-7 Ounce BT PREPARED TACO SAUCE MAY BE USED.
9. NOTE: 2. IN STEP 3, 2 1/3 TBSP (7 CLOVES) Dry GARLIC MAY BE USED. MINCE AND FRY WITH BEEF.
10. NOTE: 3. IN STEP 5, FOR CRISP TORTILLAS, USE 200 EACH THAWED CORN TORTILLAS.
11. FOLD TORTILLAS; PLACE IN TACO RACK. BAKE 8 TO 10 MINTUES IN 425 F. OVEN UNTILCRISP. FAT Or possibly OIL IS NOT NECESSARY. Don't USED CANNED TORTILLAS.
12. NOTE: 4. IN STEP 5, 200 TACO SHELLS, PREFORMED MAY BE USED. Don't FRY.
13. NOTE: 5. IN STEP 5, 10 LB 7 Ounce (200) THAWED CORN TORTILLAS MAY BE USED.
14. NOTE: 6. IN STEP 7, 6 LB 8 Ounce FRESH LETTUCE A.P. WILL YIELD 6 LB FINELY SHREDDED LETTUCE AND 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB Minced ONIONS.
15. NOTE: 7. IN STEP 7, INGREDIENTS MAY BE PLACED ON SERVING LINE FOR SELF- SERVICE.
16. SERVING SIZE: 2 TACOS