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Mexican Lasagna

18 pounds ground beef
3 cups chopped onion
18 envelopes taco seasoning mix
90 ounces tomato sauce (six 15-ounce cans)
87 ounces 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 pounds shredded cheddar cheese -- divided


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 350F 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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