Simple, 2 per serving
| Ingredients | 100 servings | 250 servings |
|---|---|---|
| Kidney beans, canned | 6 #10 cans | 15 #10 cans |
| Vegetarian Bar-B-Q sauce | 4 gallons | 10 gallons |
| Tabasco sauce | 48 ounces | 120 ounces |
| Chili powder | 16 ounces | 40 ounces |
| Taco shells | 200 shells | 500 shells |
| Lettuce, shredded | 20 heads | 50 heads |
| Tomatoes, diced, drained | 25 pounds | 62 pounds |
| Taco sauce, mild | 3 #10 cans 2 gallons |
8 #10 cans 5 gallons |
| Sour cream | 5 quarts | 12 quarts |
| Shredded cheese | 6 pounds | 15 pounds |
Drain and rinse beans,
add BBQ sauce, Tabasco and chili powder and heat thoroughly.
Dice and drain tomatoes, shred lettuce very fine using a
stainless steel knife or shredder. Crisp taco shells on cookie
sheets in the oven.
When ready to serve, assemble in this
order: Shell, 1/3 cup beans (slotted spoon), lettuce, tomato,
1 tablespoon cheese, 1 tablespoon sour cream, 2 tablespoons
salsa or taco sauce.