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Tamale Pie
2 oz. eq. meat/meat alternate, 1 1/4 oz. eq. whole grains, 1/8 cup red/orange vegetable
Number of Portions: 100 Size of Portion: 1 piece
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef, Ground, 80/20, #3 | 17 1/2 pound(s) |
Onions, Chopped, Dehydrated, #278 | 1/2 cup(s) |
Bell Peppers, Green, Whole, Fresh, #641 | 3 cup(s), chopped |
Salsa, Mild, Bulk, #269 | 3 3/4 quart(s) |
Chili Powder, #329 | 1/4 cup(s) |
Cumin Seed, Ground, #319 | 3 tablespoon(s) |
Spice Blend MS, Southwest, No Salt, #562 | 1/4 cup(s) |
Cornmeal, WRG, #361 | 4 pound(s) + 8 ounce(s) |
Salt, Table, #343 | 1 1/2 tablespoon(s) |
Margarine, Bulk, #119 | 1/4 pound(s) |
Chili Powder, #329 | 7 tablespoon(s) |
Water, Municipal, Mississippi | 1 1/4 quart(s) |
DIRECTIONS
1. | Brown ground beef and drain. Press drained beef to remove excess fat. After draining ground beef, continue cooking. Add dehydrated onions and frozen (or fresh) green peppers, cook until tender. |
2. | Add salsa, chili powder, cumin, and Southwest spice blend. Mix well. Bring to boil, reduce heat and simmer for 15-20 minutes until thickened. Divide mixture evenly among steamtable pans, (12" x 20" x 2 1/2"). For 100 servings, use 4 pans. CCP: Heat to 160 degrees F for at least 15 seconds. |
3. | Ground beef mixture may be prepared ahead and refrigerated overnight. If cooled, must be reheated to 165 degrees. CCP: Heat to 160 degrees F for at least 15 seconds. |
4. | For cornbread topping: Mix cornmeal, salt, margarine and chili powder. Stir into water and bring to boil. Reduce heat and simmer, stirring frequently, until thickened. |
5. | In each steamtable pan, pour 7 cups cornmeal mixture onto beef mixture. Set aside to cool for 5 to 10 minutes. After cooling smooth cornmeal mixture over beef with gloved hands. |
6. | To bake: Conventional oven: 400 degrees F for 30-35 minutes. |
7. | Cook until lightly brown and product has reached proper temperature. Cover and keep in warmer until service. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
8. | Cut each pan 5 x 5 for 25 servings per pan. Serve with spatula. |
9. | Portion 1 piece per serving. Each portion provides 2 oz. eq. of meat/meat alternate, 1 1/4 oz. eq. of whole grains, and 1/8 cup of red/orange vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
Use commodity products when available.
Miscellaneous Notes
Tamale Pie may be served with salsa or hot sauce. If these are added to the recipe, the nutritional analysis must be re-calculated.
Nutrients Per Serving
Illustrated Steps for Preparation of Tamale Pie
| 1. |  Adding meat mixture to steam table pan | 2. |  Cornmeal mixture covering the meat mixture |
| 3. |  One serving of Tamale Pie |