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 tablespoons cider vinegar
1 1/2 cups catsup
1 cup chili sauce
2 tablespoons granulated sugar
2 tablespoons salt
1/2 teaspoon black pepper
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
3/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
60 ounces canned red beans
4 pounds lettuce, chopped
12 ounces green bell peppers, chopped
12 ounces onions, finely chopped
42 ounces fresh tomatoes, diced
42 ounces processed cheese, shredded

Spread corn chips in bottoms of three 12 x 20 x 2-inch counter pans, 14 ounces per pan.

Brown meat in steam-jacketed kettle until internal temperature reaches 155 degrees F for 15 seconds. Drain off fat.

Add onions and garlic to meat. Cook until tender.

Combine flour and tomato juice and add to meat mixture. Blend. Heat until very hot. Spoon 4 pounds 5 ounces meat sauce over each pan of chips. Keep warm and serve soon after vegetables are layered on top. (See Notes for an alternate assembly method.)

Combine vegetables. Mix gently. Sprinkle over hot meat mixture, 2 pounds 8 ounces per pan.

Sprinkle 14 ounces cheese over each pan. Cut 4 x 4. Serve immediately.

Yields 3 (12 x 20 x 2-inch) pans.

Chips will become soggy if held for very long. Spread meat on chips only as needed.

Casserole may be assembled on each plate individually. Place 3/4 ounce taco chips on plate. Ladle 4 ounces hot meat mixture over chips and top with 2 1/2 ounces salad mixture and 3/4 ounce shredded cheese.

Serve with salsa sauce or commercial salsa.