Upside-down Tacos

Upside Down Tacos

6 lbs. ground beef 4 large onions, chopped 6 cans chili beans (15.5 oz. each) 6 cans enchilada hot sauce (10 oz. each) Salt to taste 5 heads iceberg lettuce, coarsely chopped 1 bottle Italian salad dressing (8 oz) 6 to 7 bunches green onions, chopped 10 to 12 fresh tomatoes, chopped 2 lbs. shredded sharp cheddar cheese 3 pkg. corn chips (7 oz. each), coarsely crumbled

Select a covered roasting pan with a tight fitting cover. Put meat in roaster and cook stirring over medium heat, until it loses its redness. Add onions and cook until onions become transparent. Add beans and enchilada sauce, rinsing each can with a little water and adding the water to the pan. Bring to boil. Add salt, starting with 2 t. then taste and ad a bit more, if needed. Cover and cook in a 225 oven for at least 8 hours. Overnight is better. To assemble your Mexican buffet, put lettuce in large salad bowl and toss with dressing to coat each bite. Put onions, tomatoes, cheese and corn chips in separate bowls. Guests serve themselves, starting with a plate full of lettuce, then spoonfuls of onions, tomatoes, cheese, and a whopping ladle of hot chili and a topping of corn chips. If possible, it is well to cook the chili a day or 2 ahead, then cool and refrigerate. When chilled, the fat may be lifted off the top, then reheated to serve. Serves 16 Source: My Old Recipes

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