🫙 From the Spice Rack
taco salad casserole
Taco Salad Casserole 48 servings 40 ounces corn chips 8 pounds ground beef 8 ounces onions minced 3 cloves garlic, minced 3 ounces all-purpose flour 1 1/4 quarts tomato juice 2 tab...
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Ingredients8 items
Ingredients
- 48servings
- 40ouncecorn chips
- 8poundground beef
- 8ounceonions minced
- 3clovegarlic, minced
- 3ounceall-purpose flour
- 11/4 quarts tomato juice
- 2tablespooncider vinegar
Directions
- 1
Taco Salad Casserole 48 servings 40 ounces corn chips 8 pounds ground beef 8 ounces onions minced 3 cloves garlic, minced 3 ounces all-purpo
- 2
Brown meat in steam-jacketed kettle until internal temperature reaches 155 degrees F for 15 seconds
- 3
Drain off fat
- 4
Add onions and garlic to meat
- 5
Cook until tender
- 6
Combine flour and tomato juice and add to meat mixture
- 7
Heat until very hot
- 8
Spoon 4 pounds 5 ounces meat sauce over each pan of chips