Cooking For A Crowd - Large Sized Recipes
 Mexican Lasagna Recipe
Recipes for Quantity Cooking

 

Mexican Lasagna

18 lbs. ground beef
3 cups chopped onion
18 envelopes taco seasoning mix
6 cans tomato sauce (15 oz. each)
6 cans diced tomatoes with liquid (14 oz. each)
32 10" flour tortillas cut into 2" strips (32 to 40)
4 lbs. cheddar cheese, shredded, divided

In several Dutch ovens over medium heat, brown beef and onion; drain. Add the taco seasoning, sauce and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Spoon about 2 cups each into six 13x9 baking pans. Top with a single layer of tortilla strips. Sprinkle with 1 cup cheese. Repeat layers 2 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.

Serves 72

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