Taco Salad Casserole

Energy: 555 kcal
Ingredients:

• 40 ounces corn chips;


• 8 pounds ground beef (AP);


• 8 ounces onions - minced;


• 3 cloves minced garlic;


• 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 red beans - canned;


• 4 pounds lettuce - chopped;


• 12 ounces green peppers - chopped;


• 12 ounces onions - finely chopped;


• 42 ounces tomatoes - fresh, diced;


• 42 ounces processed cheese - shredded.

Instructions:

Spread corn chips in bottoms of three 12x20x2-inch counter pans, 14 oz per pan.Brown meat in steam-jacketed kettle until internal temperature reaches 155°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.Add to meat mixture. Blend. Heat until very hot. Scale 4 lb 5 oz 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 lb 8 oz per pan.Sprinkle 14 oz cheese over each pan. Cut 4x4. Serve immediately.