Taco Salad Casserole

Serving Size : 48

40 ounces corn chips
8 pounds ground beef (AP)
8 ounces onions -- minced
3 cloves minced garlic
3 ounces all-purpose flour
1 1/4 quarts tomato juice
2 tablespoons cider vinegar
1 1/2 cups catsup
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 red beans -- canned
4 pounds lettuce -- chopped
12 ounces green peppers -- chopped
12 ounces onions -- finely chopped
42 ounces tomatoes -- fresh, diced
42 ounces processed cheese -- shredded

Spread corn chips in bottoms of three 12x20x2-inch counter pans, 14 oz per pan.

Brown meat in steam-jacketed kettle until internal temperature reaches 155�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.

Add to meat mixture. Blend. Heat until very hot. Scale 4 lb 5 oz meat sauce over each pan of chips. Keep warm and serve soon after vegetables are layered on top. (See Notes for an alternate assembly method.)

Combine vegetables. Mix gently. Sprinkle over hot meat mixture, 2 lb 8 oz per pan.

Sprinkle 14 oz cheese over each pan. Cut 4x4. Serve immediately.

Yield:
"3 pans 12x20x2 inches"

Chips will become soggy if held for very long. Spread meat on chips only as needed.

Casserole may be assembled on each plate individually. Place 3/4 oz taco chips on plate. Ladle 4 oz hot meat mixture over chips and top with 2 1/2 oz salad mixture and 3/4 oz shredded cheese.

Serve with Salsa Sauce or commercial salsa