Upside-down Tacos

Description
Contributed by Catsrecipes Y-Group
 * Source: my old recipes
 * Serves 16

Ingredients

 * 6 lbs ground beef
 * 4 large onions, chopped
 * 6 cans chili beans (15½ 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

Directions

 * 1) Select a covered roasting pan with a tight fitting cover.
 * 2) Put meat in roaster and cook stirring over medium heat, until it loses its redness.
 * 3) Add onions and cook until onions become transparent.
 * 4) Add beans and enchilada sauce, rinsing each can with a little water and adding the water to the pan.
 * 5) Bring to boil.
 * 6) Add salt, starting with 2 tbsp then taste and ad a bit more, if needed.
 * 7) Cover and cook in a 225°F oven for at least 8 hours.
 * 8) Overnight is better.
 * 9) To assemble your Mexican buffet, put lettuce in large salad bowl and toss with dressing to coat each bite.
 * 10) Put onions, tomatoes, cheese and corn chips in separate bowls.
 * 11) 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.
 * 12) If possible, it is well to cook the chili a day or 2 ahead, then cool and refrigerate.
 * 13) When chilled, the fat may be lifted off the top, then reheated to serve.