Mexican Lasagna

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 and divided

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

Add the 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. Top with remaining tortillas.

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

Uncover and sprinkle with remaining cheese.

Return to oven for 5 to 10 minutes, until cheese melts.

Yield: approx. 72 servings