PREPARATION INSTRUCTIONS: (IAW L03400 IN AFRS)
1. BROWN OFF GROUND BEEF AND DRAIN. PREPARE TACO SEASONING.
1a. IN MIXER BOWL OR PAN, MIX CHILI POWDER, GARLIC POWDER, ONION POWDER, RED PEPPER,
OREGANO, PAPRIKA, CUMIN, SALT AND BLACK PEPPER.
1b. ADD TACO SEASONING TO GROUND BEEF.
CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold at 140 F.
or higher.
2. TRIM, WASH AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.M-G-1.
PLACE VEGETABLES INTO SEPERATE LINE INSERTS AND PLACE ON TACO BAR.
3. Place 1/4 cup meat filling in each taco; line up next to each other in steam table pan.
CCP: Hold for service at 140 F. or higher.
4. VEGETABLES AND OTHER TOPPINGS FOR TACOS SHOULD BE ORGANIZED TOGETHER ON SALAD BAR TO
SUPPORT SELF-PREPARATION OF TACOS. THE TACO SHELLS AND MEAT WILL BE SERVED BY FROM THE
SERVING LINE.
