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Taco Salad Casserole

Paula Johns's
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Category: Cooking For A Crowd
Prep Time: Cook Time: Total Time:

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Serves/Makes: 96
Ready in: < 30 minutes

7 1/2 pounds corn chips

***Meat Sauce***

24 pounds ground beef
1 1/2 pound onions, minced
9 cloves garlic, minced
9 ounces flour
6 tablespoons vinegar
1 quart ketchup, PLUS
1/2 cup ketchup
3 cups chili sauce
6 tablespoons sugar, granulated
6 tablespoons salt
2 teaspoons black pepper
6 teaspoons chili powder
2 1/4 teaspoons hot pepper sauce
1 tablespoon Worcestershire sauce
11 1/4 pounds red beans, hydrated

***Vegetables***

12 pounds lettuce, chopped
2 1/4 pounds green bell peppers, chopped
2 1/4 pounds onions, chopped
8 pounds tomatoes, fresh, diced
8 pounds process cheese product, shredded

Spread corn chips in bottom of 9 pans (for 96 servings - scale as needed), 14 oz. per pan.

Brown and drain ground beef. Add onions and garlic, cook until tender.

Add flour to meat mixture. Add remaining meat sauce ingredients (vinegar through red beans) to meat mixture. Heat until very hot. Spread meat sauce over each pan of chips. Keep warm and serve soon after vegetables are layered on top.

Combine vegetables. Mix gently. Sprinkle over hot mixture Sprinkle cheese over each pan. Cut into 32 (12 oz.) portions per pan.

Recipe Source: cdkitchen.com

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