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Recipe: Taco Burger

Categories:

Yield: 100 Servings

2 1/2 qt WATER; HOT 

      1 tb --
     12 lb BEEF GROUND FZ

2.563 lb CHEESE AMER/SLICE
5/8 oz TOMATO PASTE #2 1/2
4 lb LETTUCE FRESH
100 BUN HAMBGR 13OZ #102
1 1/2 c FLOUR GEN PURPOSE 10LB
1/3 c SOUP GRAVY BASE BEEF 

      1 c  SHORTENING; 3LB
      1 ts PEPPER RED GROUND

3/4 c CHILI POWDER

  1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.
  2. ADD CHILI POWDER, CUMIN, AND RED PEPPER TO BEEF MIXTURE; MIX WELL. SET ASIDE FOR USE IN STEP 5.
  3. ADD FLOUR TO SHORTENING; BLEND UNTIL SMOOTH; COOK OVER LOW HEAT 2 MINUTES
  4. ADD TOMATO PASTE AND SOUP AND GRAVY BASE TO HOT WATER. ADD FLOUR MIXTUR BRING TO A BOIL, STIRRING CONSTANTLY. REDUCE HEAT; SIMMER 10 MINUTES OR UNTI THICKENED.
  5. COMBINE WITH MEAT MIXTURE. MIX WELL; BRING TO A SIMMER.
  6. ON BOTTOM HALF OF BUN, PLACE 1/2 SLICE CHEESE, 1/3 CUP (1-NO. 12 SCOOP) MEAT MIXTURE, AND 2 1/2 TBSP LETTUCE. COVER WITH TOP HALF OF BUN. SERVE HOT

NOTE: 1. IN STEP 4, 1/3-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE: 2. IN STEP 6, 2 LB 9 OZ CHEESE FOOD, AMERICAN, SLICED MAY BE USED.

NOTE: 3. IN STEP 6, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB SHREDDED LETTUCE.

Recipe Number: N04000

SERVING SIZE: 1 SANDWICH

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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