Mexican Lasagna
Spanish Rice
Corn
Tortilla Chips and Nacho Cheese
Cookies and Ice Cream
Mexican Lasagna
10 lbs. ground beef
1 onion, diced
1-6 lb. can of refried beans
2 c. taco seasoning
5-15 oz. cans of diced tomatoes, undrained
6-15 oz. cans of tomato sauce
4 lbs. shredded cheddar cheese
approx. 30 flour tortillas, torn into 2 inch wide strips
Cook ground beef and onion until beef is no longer pink. Drain. Stir in refried beans and taco seasoning until blended in with beef and onion. Add tomatoes and tomato sauce. Bring to a boil, then reduce heat. Cover and simmer for 10 minutes.
Put a thin layer of meat mixture on bottom of large baking pan. Start with a single layer of tortilla strips, then about one cup of cheese, lastly a layer of the meat mixture. Repeat layers twice. Sprinkle more cheese on top. Cover and bake at 350 for 45 minutes or until cheese is melted and lasanga is bubbly around edges. This makes two large pans for the steam table and one 13 x 9 pan. Serves about 62.
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