Recipe for cooking taco salad casserole

Super Salad Recipes :: Large Yield Salads

Taco Salad Casserole

48 servings

40 oz. corn chips
8 lb. lean ground beef
8 oz. onions minced
3 cloves garlic, minced
3 oz. flour
1 1/4 qt. tomato juice
2 Tbsp. cider vinegar
1 1/2 C. catsup
1 C. chili sauce
2 Tbsp. sugar
2 Tbsp. salt
1/2 tsp. black pepper
2 tsp. chili powder
1/4 tsp. cayenne pepper
3/4 tsp. hot pepper sauce
1 tsp. Worcestershire sauce
60 oz. canned red beans
4 lb. lettuce, chopped
12 oz. green bell peppers, chopped
12 oz. onions, chopped finely
42 oz. fresh tomatoes, diced
42 oz. processed cheese, shredded

Spread corn chips in bottoms of three 12 x 20 x 2-in. counter pans, 14 oz. 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.

Mix together flour and tomato juice and add to meat mixture. Blend. Heat until very hot. Spoon 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.)

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

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

Makes approximately 3 (12 x 20 x 2-in.) pans.

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.