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UPSIDE-DOWN TACOS
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| 6 lb. | ground beef |
| 4 lg. | onions, chopped |
| 6 (15 oz.) cans | chili beans |
| 6 (10 oz.) cans | enchilada sauce |
| Salt to taste | |
| 5 heads | lettuce, coarsely chopped |
| 1 (8 oz.) bottle | commercial Italian |
| salad dressing | |
| 6 bunches | green onions, chopped |
| 10 | fresh tomatoes, chopped |
| 2 lbs. | shredded cheddar cheese |
| 3 (7 oz.) pkgs. | corn chips, crumbled |
Select a covered roasting pan with tight fitting cover. Place meat in pan and cook, stirring, until it loses its redness. Add onions and cook. Add beans and enchilada sauce, rinsing each can with water and adding a little of the water to the pan. Bring to boil and add salt, about 2 teaspoons or more, to the taste. Cover roasting pan and simmer for about 1 or 2 hours. To assemble this dish, place lettuce in a large salad bowl and toss with dressing to coat each bite. Then place onions, tomatoes, cheese and chips on top. Enjoy! You can also let guests fix their own dish.
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