INSTRUCTIONS

• 1. In a 4-inch half steamtable pan, pour 2 quarts of hot water. Add 2 pouches of Plant Protein Crumbles - Southwest Seasoned. Stir until all ingredients are combined well. Cover and let sit for 5 minutes.
• 2. Cook ground beef in a tilt skillet or in the oven until internal temperature reaches 165°F.
• 3. Mix ground beef with cooked plant crumbles using a standing mixer with a paddle attachment, until ground beef and crumbles are the same size. Do not overmix.
• 4. First layer: Using a #20 scoop, place crumble mixture on the bottom of each taco shell.
• 5. Second layer: Using a #30 scoop, spread 2 tablespoons (½ ounce) shredded cheese divided equally between two tacos.
• 6. Transfer tacos to a steam table pan (12" x 20" x 2½").
• 7. In a portion cup place ¼ cup (#16 scoop) lettuce and ¼ cup (#16 scoop) chopped tomatoes.
• 8. In a portion cup place .125 cup (#30 scoop) of salsa.
• 9. Serve each student: 2 tacos, lettuce and tomato mixture in individual cups; salsa in individual cups.