Pot Luck at work... Beef for Tacos for a crowd

We had a reason to gather and gather we did. Every so often and much more frequently lately, we are organizing Pot Lucks at work. They are a lot of fun, a little work and plenty of eats, usually for 2 days. Our local food supply here in the hospital has become prohibitively expensive and most of the choices are somewhat less than healthy. I signed up for some Nacho Cheese and Taco Beef. I found the recipe below on All Recipes and adjusted it for 25 folks or about 3 pounds of ground beef. It went pretty far actuallyy although it did not look like much at first. 

I also bought a gallon can of "concentrated" cheddar cheese sauce. This was actually not too bad. With a can of Rotel and a pound of Chorizo it was actually quite tasty. We would definitely do this again.

Restaurant Style Taco Meat

INGREDIENTS:

1 1/2 tablespoons corn

flour

4 1/2 teaspoons chili

powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon seasoned

salt

1/2 teaspoon paprika

1/4 teaspoon cumin

1/2 teaspoon garlic salt

1/4 teaspoon sugar

1 teaspoon dried minced

onion

1/2 teaspoon beef bouillon

granules

1/4 teaspoon ground red

pepper

1 1/3 pounds lean ground

chuck

1 cup water

DIRECTIONS:

1.

In a medium bowl, combine the corn flour, chili

powder, onion powder, garlic powder, and seasoned

salt. Stir in the paprika, cumin, garlic salt, and sugar.

Blend in the onion, bouillon, and ground red pepper,

stirring until all spices are well blended.

2.

Crumble the ground chuck into a large skillet over

medium heat. Cook, stirring, until browned. Remove

from heat, rinse meat with hot water, and drain water

and grease from beef.

3.

Return meat to skillet, and pour in seasoning. Stir in

water. Reduce heat to medium-low, and simmer until

most of the liquid has cooked away, about 20 minutes.