Upside-Down Tacos

This recipe sent in by: Billy C. Rhea, of Romance, AR. Thanks Billy!

Yield: 16 Servings

16 lbs. Ground beef
  4 Lg. Onions, chopped
  6 Cans Enchilada sauce (15oz ea)
     Salt to taste
  5 Heads lettuce, chopped
(1) 8 oz. Bottle Italian dressing
  6 Bunches green onions, chopped
12 Tomatoes, chopped
  2 lbs. Shredded sharp Cheddar
  3 Packages Corn chips, crumbled (7 oz. ea.)
  6 Cans Chili beans (15 oz. ea.)


    If possible, cook ahead, refrigerate. Select a covered roasting pan with a tight fitting cover. Place meat in roaster, and cook, stirring, over med. 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 and add salt, starting with 2 tsp. and add a bit more, if necessary. Cover pan and place in 225 oven. Cook at least 8 hrs. (overnight is better).
    To assemble your Mexican buffet, place lettuce in large salad bowl and toss with dressing to coat each bite. Place onions, tomatoes, cheese, and corn chips in separate bowls. Guests serve themselves. Lettuce-onions-tomatoes-cheese-chili and a topping of corn chips.