Pan: 12 By 20 By 2 1/2-Inch Steam Table Pan Temperature: 425 F. Oven

1. Prepare 1 Recipe Taco Sauce (Recipe No. 0-25). 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 Fat.

3. Combine Salt, Red Pepper, Cumin, Garlic, Chili Powder, And Flour; Add To Beef. Saute' 5 Minutes. Set Aside For Use In Step 6.

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 2 Tbsp Cheese, 2 Tbsp Lettuce, 2 Tsp Onions, And 1 Tbsp Taco Sauce.

2. In Step 2, 2 1/3 Tbsp (7 Cloves) Dry Garlic May Be Used. Mince And Fry With Beef In Step 1.

3. In Step 4, For Crisp Tortillas, Use 200 Each Thawed Frozen Corn Tortillas. Do Not Use Canned Tortillas. Fold Tortillas; Place In Taco Rack Bake 8-10 Minutes In 425F. Oven Until Crisp.

4. In Step 4, 200 Taco Shells, Preformed, May Be Used. Do Not Fry.

5. In Step 4, 10 Lb 7 Oz (200) Thawed Frozen Corn Tortillas May Be Used.

6. In Step 6, 6 Lb 8 Oz Fresh Lettuce Will Yield 6 Lb Finely Shredded Lettuce; 3 Lb 5 Oz Dry Onions A.P. Willyield 3 Lb Chopped Onions.

7. In Step 6, Ingredients May Be Placed On Serving Line For Self- Service.

8. Taco Seasoning May Be Used. Follow Steps 1 & 2. Omit Step 3. Combine 2 Lb 5 Oz (1 3/4-No. 2 1/2 Cn) Taco Seasoning Mix And 4 1/3 Qt Water. Simmer 15 Minutes. Follow Steps 4-6.