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Title: Mexican Lasagna Categories: Beef, Casseroles, For a crowd Yield: 72 Servings 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 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" |