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
1 1/2 tablespoons corn
4 1/2 teaspoons chili
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned
1/2 teaspoon paprika
1/4 teaspoon cumin
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 teaspoon dried minced
1/2 teaspoon beef bouillon
1/4 teaspoon ground red
1 1/3 pounds lean ground
1 cup water
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 untilmost of the liquid has cooked away, about 20 minutes.