Side Pannel
Mexican Lasagna
Ingredients List
- 18 lb Ground beef
- 3 c Chopped onion
- 18 Envelopes taco seasoning mix
- 90 oz Tomato sauce (six 15-ounce
- -cans)
- 87 oz Diced tomatoes with liquid
- -(six 14-1/2-ounce cans)
- 40 Flour tortillas (10-inch),
- -cut in 2" strips (use 32 to
- -40 tortillas)
- 4 1/2 lb Shredded cheddar cheese,
- -divided
Directions
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
