Yield: 48 servings; 3 (12 x 20 x 2 inch) pans
Casserole may be assembled on each plate individually. Place 3/4 ounce taco chips on plate. Ladle 4 ounces hot meat mixture over chips and top with 2 1/2 ounces salad mixture and 3/4 ounce shredded cheese.
Chips will become soggy if held for very long. Spread meat on chips only as needed.
Serve with salsa sauce or commercial salsa.
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