Cooking for a Crowd Recipes
Taco Salad Casserole
Yield: 48 servings; 3 (12 x 20 x 2 inch) pans
Ingredients
- 40 ounces corn chips
- 8 pounds ground beef
- 8 ounces onions minced
- 3 cloves garlic, minced
- 3 ounces all-purpose flour
- 1 1/4 quarts tomato juice
- 2 tablespoons cider vinegar
- 1 1/2 cups ketchup
- 1 cup chili sauce
- 2 tablespoons granulated sugar
- 2 tablespoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon hot pepper sauce
- 1 teaspoon Worcestershire sauce
- 60 ounces canned red beans
- 4 pounds lettuce, chopped
- 12 ounces green bell peppers, chopped
- 12 ounces onions, finely chopped
- 42 ounces fresh tomatoes, diced
- 42 ounces processed cheese, shredded
Instructions
- Spread corn chips in bottoms of three 12 x 20 x 2 inch counter pans, 14 ounces per pan.
- Brown meat in steam-jacketed kettle until internal temperature reaches 155 degrees F for 15 seconds. Drain off fat.
- Add onions and garlic to meat. Cook until tender.
- Combine flour and tomato juice and add to meat mixture. Blend. Heat until very hot. Spoon 4 pounds 5 ounces 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 meat mixture, 2 pounds 8 ounces per pan.
- Sprinkle 14 ounces cheese over each pan. Cut 4 x 4. Serve immediately.
Notes
Casserole may be assembled on each plate individually. Place 3/4 ounce taco chips on plate. Ladle 4 ounces hot meat mixture over chips and top with 2 1/2 ounces salad mixture and 3/4 ounce shredded cheese.
Chips will become soggy if held for very long. Spread meat on chips only as needed.
Serve with salsa sauce or commercial salsa.