I have now made this recipe (http://www.allergenfreemom.com/2013/01/best-tacofajita-seasoning-ever.html) twice for a large group of people (40+ each time) and it was a HUGE success both times. It was so inexpensive and easy to do, I wanted to share my tips and explain how I did it for anyone else who might like to try it. I highly recommend it for any occasion!
Both times I used 3 5+ lb packages of ground beef which is much cheaper when you buy it in "bulk" that way. At Aldi it cost less than $35 so it is super economical. First, I browned the meat in a large frying pan in batches about 2.5 lbs each. I drained the meat as I went, then put then meat in my turkey roaster. After all the meat was browned and transferred over to my turkey roaster I added the water and the seasonings. I highly recommend utilizing prep bowls to measure the individual spices since in this case you will be multiplying your recipe by 15 times! That way as you are counting out teaspoons etc. and you lose count, because you will lose count I promise, you can start over easier. A word about the water. It is tricky because when you are cooking a regular batch of this recipe on the stove you will be using a large frying pan over the stove and it is easy to bring the liquid to a boil. However, when have this large a batch in the turkey roaster it is harder to bring the liquid to a boil and it takes significantly longer to boil the liquid down. I would say if you put the turkey roaster on high (450-ish) closely watched for about at least an hour to an hour and a half it should be good. Otherwise depending on when you want to serve it you can adjust the heat. Make sure to leave the lid off during this time otherwise the liquid is trapped in the roaster and it does not boil down.
Both times I served the meat in the turkey roaster while it was still plugged in on low and it worked out great. I set up the rest of the food in a taco bar fashion or assembly line and it worked out great.
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