Feed-a-Crowd Cheesy Taco Bake!

Feed a crowd taco bake, or a make a head freezer meal. This recipe makes up to five 9×13 pans of cheesy Taco Bake.

4 lbs cooked ground beef
4 ~15 oz cans of corn
4 ~15 oz cans black beans
4 cans diced tomatoes
1 large onion (you can omit the onion substitute in other veggies such as zucchini, black olives, bell peppers, or squash)
10 cups cooked rice
6 lbs sour cream (Walmart sells sour cream in 3 lb tubs which is 6 cups per tub. This equals a total of 12 cups of sour cream needed. It breaks down further to be around 1 cup of sour cream per layer in each of the four 9×13 pans.)
5 lbs shredded cheese 2 packets of pre-made taco seasoning

*Taco Meat*
Cook ground beef with onion or chosen veggies. Drain ground beef after fully cooked. Add premade taco seasoning and mix within your cooked ground beef. Add canned corn, diced tomatoes, and black beans into your cooked ground beef as well. Lastly, add in 10 cups of cooked rice into your taco meat mixture.

Line each 9×13 pan with crushed taco shells or tortilla chips. Then add a layer of the Taco Meat Mixture. Next, spread on a layer sour cream. After that sprinkle on a layer of shredded cheese, and next a layer of tortillas or broken shells. Repeat the layers until you near the top of your 9×13 baking pan. On baking day add a layer of fresh broken chips to top your Taco Bake!

Layer order again:

Broken taco shells and scattering of black bean on pan bottom
Layer of taco meat mixture
Layer of sour cream
Layer of shredded cheese
Layer of broken shells or tortillas
And repeat again!