Turkey Taco Casserole

Heat oil in steam jacket kettle. Add onions and cook until clear but not brown, about 3-5 minutes.

In a bowl, combine tomato paste, vinegar and water.

In another bowl, mix together garlic powder, oregano, salt, sugar and chili powder. Add to tomato paste mixture. Mix and add to cooked onions. Stir well.

Bring to a full boil. Reduce heat and simmer 20 minutes, stirring occasionally.

To make roux, melt margarine or butter in large stockpot. Stir in flour, blending well and simmer 3-4 minutes.

Stir roux into simmering sauce. Cook and stir 7-8 minutes.

Add turkey and celery to the taco sauce.

Layer taco and turkey mixture in following order and amounts: Use three 12x18x2½-inch pans. In each pan, layer 8-ounces taco shell crumbs. Top with 10 pounds and 1 ounce turkey sauce mixture. Cover with an additional 8-ounces taco shell crumbs.

Bake in a preheated 325-degree F convection oven for 18 minutes or in a preheated 375-degree F conventional oven for 20-22 minutes.

Remove from oven and top each pan with 8-ounces shredded cheese.

Return to oven and bake an additional 2 minutes or until the cheese is melted. (Do not brown cheese.)

Allow casseroles to set for 5-10 minutes prior to cutting.

Cut each pan 8 x 4 into 32 serving.