| 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
A Message from our Provider:
“God: He holds the future…”