Brown ground beef. Drain. Add onions, garlic powder, pepper, tomato paste, water and seasonings. Blend well. Bring to boil. Reduce heat and simmer for 25-30 minutes.

 

For topping: Set cheese aside. Combine tomatoes and lettuce. Set mixture aside. Before serving or on serving line, fill each taco shell with 2 Tbsp meat mixture. On each student tray, serve 2 tacos, No. 10 scoop (3/8 cup) lettuce and tomato mixture, and 1/2 oz (2 Tbsp 1 tsp shredded cheese).

 

Pre-portion No. 10 scoop (3/8 cup) lettuce and tomato mixture and 1/2 oz (2 Tbsp 1 tsp) shredded cheese into individual souffle cups. Refrigerate until service. Transfer meat mixture and taco shells to steamtable pans. On each student tray, serve 2 un-filled taco shells, No. 16 scoop (1/4 cup) meat mixture, 1 pre-portioned souffle cup of lettuce tomato mixture and 1 pre-portioned souffle cup of shredded cheese. Instruct students to "build" their own tacos.