Mexican Lasagna



72 servings



18 lbs. ground beef
3 chopped onion
18 pkg. taco seasoning mix
6 cans (15 oz. each) tomato sauce
6 cans (14-1/2 oz. each) diced tomatoes with liquid
32 to 40 10-inch flour tortillas, cut into 2-inch strips
4-1/2 lb. shredded cheddar cheese


In several Dutch ovens over medium heat, brown beef and onion; drain. Add the taco seasoning, sauce and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Spoon about 2 c. each into six 13x9 baking pans. Top with a single layer of tortilla strips. Sprinkle with 1 c. cheese. Repeat layers 2 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.

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