Prepare Deeply Rooted Crumbles according to the package using a stove or oven. In either application, drain excess liquid after cooking.
Add the onions to the prepared Deeply Rooted Crumbles and sauté for about two minutes, or until the onions are tender.
Transfer the Deeply Rooted Crumble mixture to steamtable pans. Cover the pans and hold in warmer until ready for assembly. CCP: Hold in warmer at 135°F or higher until ready for assembly.
For toppings: a) Rinse the tomatoes under cool, running water, then drain them thoroughly. Core and dice tomatoes in 1⁄2 inch pieces. b) Combine the tomatoes with lettuce and toss the mixture lightly. Portion 1⁄4 cup with #16 scoop or 2 oz. spoodle in individual portion container. c) Combine cheeses. Weigh 1⁄2 oz. of cheese to determine the portion size. Portion 1⁄2 oz. of cheese in individual portion containers. d) Weigh 1 ounce of salsa to determine the portion size. Portion 1 ounce of salsa in individual portion containers. Cover and refrigerate for service. CCP: Cover and hold under refrigeration (41°F or lower) until ready for service.
Open the bags of walking taco chips on the side. Place the bags in serving pans.
On serving line, fill each bag with #10 scoop of Deeply Rooted Crumble mixture. Serve the pre-portioned lettuce and tomato mixture, salsa, and 1⁄2 oz. of cheese on the side with 1 Crumble-filled bag. Instruct students to “build” their own tacos.