| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Beef, Casseroles, For a crowd | 72 | Servings |
INGREDIENTS
| 18 | lb | Ground beef |
| 3 | c | Chopped onion |
| 18 | Envelopes taco seasoning mix | |
| 90 | oz | Tomato sauce (six 15-ounce cans) |
| 87 | oz | Diced tomatoes with liquid (six 14-1/2-ounce cans) |
| 40 | Flour tortillas (10-inch), cut in 2" strips (use 32 to 40 tortillas) | |
| 4 1/2 | lb | Shredded cheddar cheese, divided |
INSTRUCTIONS
In several Dutch ovens over medium heat, brown beef and onion; drain. Add the taco seasoning, tomato sauce and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Spoon about 2 cups each into six 13x9x2-inch baking pans. Top with a single layer of tortilla strips. Sprinkle with 1 cup of cheese. Repeat layers two more times. Divide the remaining meat sauce among pans (each pan will have about 7 cups of sauce). Top with remaining tortillas. Cover and bake at 350°F for 40 minutes or until bubbly. Uncover; sprinkle with remaining cheese. Return to the oven for 5 to 10 minutes or until the cheese melts. Makes about 72 servings. NOTES : This dish was submitted to the magazine by Roma Rogers of Oshkosh, Nebraska. Recipe by: Taste of Home magazine, Aug/Sep 1995 Posted to MC-Recipe Digest V1 #527 by "Julia West" <classact@i1.net> on Mar 19, 1997
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