Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Taco Salad Casserole
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- #25244
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
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"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
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
directions
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.
added by
nutrition data
778 calories, 50 grams fat, 48 grams carbohydrates, 39 grams protein per serving.
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