Recipe - Taco Burger

2 One half qt WATER; HOT
1 tablespoon
12 pound BEEF GROUND FZ
2 9/16 pound CHEESE AMER/SLICE
5/8 ounce TOMATO PASTE #2 1/2
4 pound LETTUCE FRESH
100 BUN HAMBGR 13OZ #102
1 One half cup FLOUR GEN PURPOSE 10LB
1/3 cup SOUP GRAVY BASE BEEF
1 cup SHORTENING; 3LB
1 teaspoon PEPPER RED GROUND
Three fourths cup 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 One half SLICE CHEESE, 1/3 CUP (1NO. 12 SCOOP)
MEAT MIXTURE, AND 2 One half TBSP LETTUCE. COVER WITH TOP HALF OF BUN. SERVE
HOT

NOTE: 1. IN STEP 4, 1/336 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.