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.