Mexican Lasagna For a Crowd

18 # ground beef
3 C chopped onion
18 envelopes taco seasoning mix
6 cans (15 oz each) tomato sauce
6 cans (14-1/2 oz each) diced tomatoes with liquid
32 to 40 flour tortillas (10 inches) cut into 2 inch strips
4-1/2 # cheddar cheese, shredded, divided

In several Dutch ovens, over medium heat, brown beef and onion; drain.

Add taco seasoning, tomato sauce and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Spoon about 2 C each into six 13 x 9 x 2 baking pans. Top with a single layer of tortilla strips. Sprinkle with 1 C cheese. Repeat layers two more times.

Divide the remaining meat sauce among pans; each pan will have about 7 C of sauce. Top with remaining tortillas.

Cover and bake at 350 for 40 minutes or until bubbly.

Uncover; sprinkle with remaining cheese. Return to the oven for 5-10 minutes or until the cheese melts.

Yield: about 72 servings