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Taco Salad Casserole Recipe

   
 

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     Taco Salad Casserole

Category   Entrees - Maindishes
Sub Category   None
Servings   48 8 oz portions
Wine/Beverage
Recommendations
  3 pans 12x20x2

Ingredients
2 1/2 lbs corn or tortilla chips
8 lbs ground beef, broned to 155' and drained
1 cup minced onions and 1 Tbsp minced garlic added to beef
Combine and add to meat
5 cups tomato juice and 1/4 c flour
Sauce ingredients
2 Tbsp Vinegar
1 1/2 cup catsup
1 cup chili sauce
 
2 Tbsp sugar
1 tsp black pepper
2 tsp chili powder
1 tsp hot sauce
1 Tbsp Worchestershire sauce
1/2 No. 10 can red beans (optional)
Topping - 4 lbs chopped lettuce, 1/ 12 c, chopped onions(optional) 3 lbs finely diced tomatoes
3 lbs shredded cheddar cheese
Serve with Salsa

Instructions
1) Heat meat mixture until very hot.Hold meat mixture at 135' or higher until assembly 2) Prior to service, spread corn chips in bottom of 3 12x20x2 inch pans. Top with 4-5 lbs of meat.. Top with combined vegetables and cheese. Potion 8 oz per serving. CHips will become soggy if held too long. Spread meat on choips only as needed. CAsserole can be assembled on each plate individually- 1/2 c. chips,4 oz meat, top with 1/2 cup salad mix and 1/4 c cheese.


Originally Submitted
7/21/2016





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