RECIPE FOR TACOS

TACOS

Makes 200 individual tacos – No. 30 Scoop. Bake in 400°regular oven.
2 tacos gives 2 oz protein-rich food. Or, Bake in 375°convectionaloven.
INGREDIENTS	WEIGHTS	MEASURES
Ground beef **	12 lbs.
Onions, chopped
Vinegar		1/3 cup
Tomato paste		½ – # 10 can
Worcestershire sauce		¼ cup
Tabasco sauce		½ cup
Allspice		1/8 tsp.
Cinnamon		¾ cup
Celery salt		½ Tbsp.
Garlic salt		1 Tbsp.
Sugar, granulated	¼ lb.
Salt		1/3 cup
Onion salt		1/8 tsp.
Pepper		1 tsp.
Chili powder		¼ cup
Cheese, grated	4 lbs.
Lettuce, shredded	5 ½ lbs.
Tomato, diced or chopped	2 ½ lbs.
Dressing, sweet sour – recipe on next page		¼ gal.
Tabasco sauce		2 ¼ tsp.
** Red kidney beans may be used as a protein alternate if desired.
Seasoning Mix can be used instead of individual spices.
DIRECTIONS:
1. Brown meat and onions. Add vinegar, tomato paste, Worcestershire sauce, and Tabasco sauce.
2. Combine all spices and add to meat mixture.
3. Cook down but do not dry out. Cool.
4. Blend cheese into meat mixture using dough hook on mixer or spoon.
5. Place taco shell open – end up in pan.
6. Put 1 No. 30 scoop into each shell.
7. Heat in 375° F. convection oven or 400° F. regular oven 10 – 15 minutes until mixture is hot but shells don’t burn .
8. Pre-portion lettuce and tomato into 4 oz. serving cup or serve on line directly into taco shells over meat and cheese mixture.
9. Mix remaining Tabasco sauce with dressing and put on lettuce.

Number of Portions	200
Size of Portion	2 tacos/2 oz.

Calories.	94		Iron	0.99 Mg	Protein.	6.80 G	29.03%
Cholesterol	22 Mg		Calcium	67.64 Mg	Carbohydrates.	5.24 G	22.37%
Sodium	218 Mg		Vitamin A	61 RE	Total Fat .	5.18 G	49.71%
Fiber	0.85 G		Vitamin C	5.71 Mg	Saturated Fat.	2.52 G	24.18%