Mexican Lasagna (serves 150)
30 pounds lean ground beef 30 (14 ounce) low sodium canned tomatoes w/juice
3.75 cups No Sodium Taco Seasoning 300 (6 inch) whole wheat tortillas cut into strips
(Recipe found in the Dressing and Seasoning 30 cups salsa
Section of this cookbook 15 cups shredded Colby Jack cheese
Preheat convection oven to 325°.
In large skillet over medium heat, brown the ground beef and drain off fat.
Stir in the taco seasoning and tomatoes.
Line baking pans with 1/3 of the tortillas.
Spoon 1/2 of the beef mixture into the dish and spread 1/3 of the salsa on top.
Add another 1/3 of tortillas, 1/2 of the beef mixture and 1/3 of the salsa.
Top with the remaining 1/3 of the tortillas. Spread the remaining 1/3 of the salsa over the tortillas and sprinkle with the remaining cheese.
Bake at 325° for 30 to 45 minutes, or until cheese is melted and bubbly.
Serve with shredded lettuce, fresh diced tomatoes, black olives, sour cream and thinly sliced green onions.
Sodium: 807 mg