Mexican Lasagna

Mexican Lasagna Ingredients

18 lb Ground beef	87 oz Diced tomatoes with liquid
3 c Chopped onion	40 Flour tortillas (10-inch),
18 Envelopes taco seasoning mix	4 1/2 lb Shredded cheddar cheese,
90 oz Tomato sauce (six 15-ounce

Instructions for Mexican Lasagna

In several Dutch ovens over medium heat, brown beef and onion; drain. Add the taco seasoning, tomato sauce and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Spoon about 2 cups each into six 13x9x2-inch baking pans. Top with a single layer of tortilla strips. Sprinkle with 1 cup of cheese. Repeat layers two 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 350?F 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. Makes about 72 servings. NOTES : This dish was submitted to the magazine by Roma Rogers of Oshkosh, Nebraska. Recipe by: Taste of Home magazine, Aug/Sep 1995 Posted to MC-Recipe Digest V1 #527 by "Julia West" on Mar 19, 1997

Main Ingredient: BeefCuisine: Italian

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Mexican Lasagna

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Mexican Lasagna

Mexican Lasagna

Mexican Lasagna

Ingredient Insight - look inside this recipe

Cheddar	Ground Beef	Onion	Taco Seasoning
Tomato	Tortilla

Beef Casseroles For a crowd Cheese Onion Tomato Tortilla Ground beef Italian

for flavor and categorization

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