Mexican Lasagna

Recipe Ingredients

18 lbs	8172g / 288oz	Ground beef
3 cups	187g / 6.6oz	Chopped onion
18		Taco seasoning mix
90 oz	2557g	Tomato sauce
		(six 15-ounce cans)
87 oz	2471g	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 lbs	2043g / 72oz	Shredded cheddar cheese - divided

Recipe 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 350F 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.

Source:
Taste of Home magazine, Aug/Sep 1995

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