Sunday Supper Taco Salad Bowls & Tacos.

Being served again at the free Sunday Supper on May 29, 2016. This supper starts the 5th full year of the Sunday Supper's held at the Warner Park Community Recreation Center in Madison, Wisconsin, USA. It'S FREE (meal and volunteer help accepted)! NO OFFICIAL PROGRAM OR AGENDA, COME EAT, SIT, and/or MEET YOUR NEIGHBORS........Community Dinner for the Northside June free Sunday Supper. Adapted from Kraft Recipes where my daughter works in the offices in Madison, Wi. (Shrimp Burger)

• Ready In: 4 hrs
• Serves: 100

Ingredients

• 100 (8 inch)  flour tortillas
• 1 1⁄2 gallons ground beef
• 2  gallons  vegetable oil
• 3  gallons  salad greens

• TOPPINGS

• 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 1⁄2 gallons sour cream
• 1  gallon  diced  jalapeno

• FOR THE TACOS

• 1  lb  fish (perch, bluegill, walleye, cod)
• 2  cups all-purpose flour
• 6  eggs
•  baking powder
• 4  teaspoons garlic powder
• 4  teaspoons cayenne
• 2  teaspoons dry mustard
• 2  teaspoons  dried whole Mexican oregano, rubbed to a powder
• 2  teaspoons sea salt
• 2  teaspoons fresh ground black pepper
•  fresh lime juice
•  vegetable oil (for deep frying)
•  for the fish sauce
• 4  cups mayonnaise
• 4  cups low-fat yogurt
• 4  cups  reserved sour cream
• 2  teaspoons garlic
• 1  tablespoon cilantro
• 16  corn, tortillas

• FOR THE TACOS BAR

• 200  regular  taco shells
• 5  lbs  shredded  pork loin

• FOR THE KIDS

• 20  hot dogs
• 20  hot dog buns
• 35  ounces catsup
• 10  ounces mustard
• 10  ounces  relish

• FOR THE SOUP

• 1  gallon  posole, soup # 427023
• 1  gallon corn chowder, soup # 525205

Directions

1. HEAT vegetable oil to 350°F 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. Drain juices. add 1 cup water and 1/4 cup seasoning to each batch, cook 2 minute or until heated through, stirring occasionally.
3. Fill shells with greens mixture and meat mixture. Set out bowls of salsa, tomato, beans, jalapenos cheese, and sour cream for toppings.