YIELD: 50 servings
14 lbs. diced sweet potatoes
1 ½ cups taco seasoning mix
½ cup vegetable oil
8 ½ lbs. ground beef (80% lean)
4 lbs. onions, chopped
1 ½ qts. water, plus additional as needed
3 cups nonfat plain or Greek yogurt
¼ cup-1/2 cup hot sauce
1. Combine sweet potatoes, ¾ cup taco seasoning and oil in large bowl. Toss to coat. Place in single layer on sheet pans. Roast in oven until tender and lightly browned; stirring and rotating halfway through.
2. Meanwhile, brown ground beef and onions, breaking into ½” crumbles and stirring occasionally until internal temperature reaches 160°F. Remove drippings and stir in remaining ¾ cup taco seasoning and 1 ½ qts. water. Simmer, stirring occasionally.
3. For yogurt: Combine yogurt and hot sauce in bowl and hold for service at 40°F for up to 2 hours.
4. To serve: Portion 1 cup (3 #8 scoops). Top with 1 Tbsp. (#70 scoop) yogurt mixture. Garnish with cilantro, as desired.
Photo and recipe: The Beef Checkoff