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Hearty Mexican Lasagna

Hearty Mexican Lasagna
This is one dish that is hearty enough to fill them up but tasty enough to keep them coming back for more! Flour torillas are an interesting switch from lasagna noodles.—Roma Rogers, Oshkosh, Nebraska
72 ServingsPrep: 40 min. Bake: 45 min.

Ingredients

  • 18 pounds ground beef
  • 3 cups chopped onion
  • 18 envelopes taco seasoning
  • 6 cans (15 ounces each) tomato sauce
  • 6 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 32 to 40 flour tortillas (10 inches), cut into 2-inch strips
  • 4-1/2 pounds shredded cheddar cheese, divided

Directions

  • In several Dutch ovens over medium heat, cook beef and onion until
  • meat is no longer pink; 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 13-in. x 9-in. baking dishes. Top
  • with a single layer of tortilla strips. Sprinkle with 1 cup 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° for 40 minutes or until bubbly. Uncover;
  • sprinkle with remaining cheese. Return to the oven for 5-10 minutes
  • or until the cheese is melted. Yield: 72 servings.
Nutrition Facts: 1 serving (1 piece) equals 420 calories, 21 g fat (11 g saturated fat), 85 mg cholesterol, 1,262 mg sodium,
© Taste of Home 2013

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Hearty Mexican Lasagna (continued)

Nutrition Facts: 23 g carbohydrate, 3 g fiber, 30 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013