Mexican Dinner(100 To 110 Servings) - cooking recipe

Ingredients

25 lb. ground beef
10 c. chopped onions
1/2 c. salt
1/2 chili powder or to taste
5 c. chopped bell pepper
1/2 c. Worcestershire sauce
2 cans (gal.) tomato soup
1 can (gal.) water
8 c. whole kernel corn
cornbread batter for 100

Preparation

Saute all together the meat, onions and bell pepper until all of red color is gone.
Add seasoning.
Drain off fat.
Add tomato soup; simmer until seasoned well.
Make up regular corn bread recipe for topping.
Place hot meat in shallow steam table pans, about 1/2 full.
Add drained corn over top of meat.
Pour corn bread mixture over top.
Bake in a 400\u00b0 oven until bread is browned.
Cut into 18 servings per pan.