*  Exported from  MasterCook  *

                            Upside-Down Tacos

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Casseroles                       Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      Lb            Ground beef
   4      Lg            Onions, chopped
   6      Cn            Enchilada sauce (15oz ea)
                        Salt to taste
   5      Heads         lettuce, chopped
   1      8 Oz Bottle   Italian dressing
   6      Bunches       green onions, chop
  12                    Tomatoes, chopped
   2      Lb            Shredded sharp Cheddar
   3      Pk            Corn chips, crumbled(7oz ea)
   6      Cn            Chili beans (15oz 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.

                   - - - - - - - - - - - - - - - - - -