UPSIDE-DOWN TACO BUFFET

FOR THE CHILI:
6 lbs ground beef
4 large onions, chopped
6 cans (15 oz each) chili beans
6 cans (10 oz each) enchilada sauce
salt (to taste)

FOR THE BUFFET:
5 heads iceberg lettuce, coarsely chopped
1 (8 oz) bottle Italian salad dressing
6 or 7 bunches green onion, chopped
10 to 12 fresh tomatoes, chopped
2 lb shredded sharp cheddar cheese
3 pkgs (7 oz each) corn chips, coarsely crumbled

TO MAKE THE CHILI:*
Select a covered roasting pan with a tight fitting cover. Place meat in roaster, and cook, stirring, over medium 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 teaspoons; then taste, and add a bit more, if necessary.

Cover roasting pan, and place in 225 degree F oven. Cook at least 6 hrs (overnight is better).

TO ASSEMBLE THE BUFFET:
Place lettuce in a large salad bowl, and toss with dressing to coat each bite. Place onions, tomatoes, cheese, and corn chips in separate bowls. Guests serve themselves, starting with a plateful of lettuce, then spoonfuls of onions, tomatoes, cheese, a whopping ladle of hot chili, and a topping of corn chips.

*If possible, it is well to cook the chili a day or two ahead, then cool, and refrigerate. When chilled, the fat may be lifted off the top, then the chili reheated to serve.

Makes 16 servings
Source: magazine recipe clipping