Sunday Supper Taco Salad Bowls & Tacos.

• 108 (8 inch) flour tortillas
• 2 gallons ground beef
• 2 gallons vegetable oil
• 3 gallons salad greens
• 1 gallon chunky salsa
• 1 gallon diced tomato
• 1 gallon black beans, drained
• 1 gallon shredded cheese
• 1 gallon sliced nacho jalapeno
• 2 cups taco seasoning, # 493255
• 1 gallon sour cream
• 1 gallon diced jalapeno
• 1 lb fish (perch, bluegill, walleye, cod)
• 2 cups all-purpose flour
• baking powder
• 4 teaspoon garlic powder
• 4 teaspoon cayenne
• 2 teaspoon dry mustard
• 2 teaspoon dried whole Mexican oregano, rubbed to a powder
• 2 teaspoon sea salt
• 2 teaspoon fresh ground black pepper
• 1 (12 ounce) ale asylum bottle cold beer, plus more to thin the batter if necessary
• fresh lime juice
• vegetable oil (for deep frying)
• for the fish sauce
• 4 cup mayonnaise
• 4 cup low-fat yogurt
• 2 teaspoon garlic
• 1 tablespoon cilantro
• 16 corn, tortillasl
• 200 regular taco shells
• 10 lbs shredded pork loin
• 10 lbs sliced breaded walleyed pike fillet
• 1 box corn flakes
• 1 gallon canola oil
• 20 hot dogs
• 20 hot dog buns
• catsup
• mustard
• relish

1. HEAT vegetable oil to 350F Submerge tortilla into oil 30 seconds with a large ladle, use tongs to remove to a towel to drain.
2. MEANWHILE, brown meat in chili powder (in batches) in large nonstick skillet on medium-high heat, stirring occasionally.
3. Drain juices.
4. add 1 cup water and 1/4 cup seasoning to each batch, cook 2 minute or until heated through, stirring occasionally.
5. Fill shells with greens mixture and meat mixture.
6. Set out bowls of salsa, tomato, beans, jalapenos cheese, and sour cream for toppings.

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Taken from www.food.com/recipe/sunday-supper-taco-salad-bowls-tacos-502219 (may not work)