Beef Tamale Pie

Rating: 
Main Dishes D-15
Makes: 50 or 100 Servings
Raw ground beef (no more than 15% fat)
5 lb 14 oz
11 lb 12 oz

1. Brown ground beef. Drain. Continue to next step immediately.

*Fresh onions, chopped
14 oz
2 1/3 cups
1 lb 12 oz
1 qt 2/3 cups

2. Add onions, granulated garlic, pepper, tomato paste, tomatoes, water, and seasonings. Blend well. Bring to boil. Reduce heat and simmer for 20-25 minutes. CCP: Heat to 155° F for at least 15 seconds. Ground beef mixture may be prepared ahead and refrigerated overnight. CCP: Cool to 70° F within 2 hours and from 70° F to 41° F or lower within an additional 4 hours.

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OR
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Dehydrated onions
2 1/2 oz
1 1/4 cups
5 oz
2 1/2 cups
Granulated garlic
2 Tbsp
1/4 cup
Ground black or white pepper
1 1/2 tsp
1 Tbsp
Canned low-sodium tomato paste
1 lb 12 oz
3 cups 2 Tbsp (1/4 No. 10 can)
3 lb 8 oz
1 qt 2 1/4 cups (1/2 No. 10 can)
Canned low-sodium diced tomatoes, with juice
3 lb 3 oz
1 qt 2 1/4 cups (1/2 No. 10 can)
6 lb 6 oz
3 qt 1/2 cup (1 No. 10 can)
Water
1 qt 1 cup
2 qt 2 cups
†Seasonings
Chili powder
1/4 cup
1/2 cup
Ground cumin
3 Tbsp
1/4 cup 2 Tbsp
Paprika
1 Tbsp
2 Tbsp
Onion powder
1 Tbsp
2 Tbsp

3. Pour 5 lb 8 oz (2 qt 2 cups) mixture into each steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans. For 100 servings, use 4 pans. Set aside for step 6.

Whole wheat/enriched blend flour
1 lb
3 3/4 cups
2 lb
1 qt 3 1/2 cups

4. For cornbread topping: Blend flour, cornmeal, sugar, baking powder, and salt in mixer for 1 minute on low speed.

Stone ground cornmeal
1 lb
3 3/4 cups
2 lb
1 qt 3 1/2 cups
Sugar
3 1/2 oz
1/2 cup
7 oz
1 cup
baking powder
1 oz
2 Tbsp 1 tsp
2 oz
1/3 cup
Salt
3/4 tsp
1 1/2 tsp
Frozen whole eggs, thawed
6 oz
3/4 cup
12 oz
1 1/2 cups

5. In a separate bowl, mix eggs, milk, and oil. Add to dry ingredients. Blend 2-3 minutes on medium speed until dry ingredients are moistened. Batter will be lumpy.

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Fresh large eggs (see Special Tip)
4 each
7 each
Instant nonfat dry milk, reconstituted
3 3/4 cups
1 qt 3 1/2 cups
Vegetable oil
1/2 cup
1 cup

6. Pour 2 lb 5 oz (1 qt ½ cup) batter over meat mixture in each pan and spread into corners of pan.

7. Bake: Conventional o ven: 400° F for 30-35 minutes, Convection oven: 350° F for 25-30 minutes CCP: Heat to 165° F or higher for at least 15 seconds.

Reduced fat cheddar cheese, shredded
1 lb 10 oz
1 qt 3 1/2 cups
3 lb 4 oz
3 qt 1 cup

8. Sprinkle 13 oz (3 ¼ cups) cheese over cornbread in each pan.

9. CCP: Hold for hot service at 135° F or higher. Cut each pan 5 x 5 (25 portions per pan).

10. If desired, serve with taco sauce.

Serving

1 portion provides 2 oz equivalent meat/meat alternate, 1/4 cup red/orange vegetable, and 1/8 cup other vegetable and 1 oz equivalent grains.

Notes

Comments:

*See Marketing Guide.

†Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and Seasoning Mixes) may be used to replace these ingredients. For 50 servings, use ½ cup 1 Tbsp Mexican Seasoning Mix. For 100 servings, use 1 cup 2 Tbsp Mexican Seasoning Mix.

Special Tip:

For 50 servings, use 2 oz (⅔ cup) dried whole eggs and ⅔ cup water in place of eggs.

For 100 servings, use 3 ½ oz (1 ¼ cups) dried whole eggs and 1 ¼ cups water in place of eggs.

 

A new nutrient analysis will be coming. Updated July 2014. Restandardization in progress.

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