INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Beef, Gound, 80/20, #1001 | 18 pounds |
Onion Powder, #2714 | 1 cup |
Spice Blend MS, Southwest, No Salt, #2735 | 1 1/2 cups |
Water, Municipal, Mississippi | 1 quart + 1 cup |
Salsa, Bulk, #A237-USDA Foods | 2 quarts |
Paste, Tomato, #10 Can, #2825 | 1 gallon + 5 cups |
Water, Municipal, Mississippi | 2 quarts |
Spice Blend MS, Southwest, No Salt, #2735 | 1 cup |
Tortilla, Soft Flour, 6”, #1221 | 80 tortillas |
Cheese, American, Grated/Shredded, USDA | 4 pounds |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
1. | If the beef is frozen, thaw them in the refrigerator. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
2. | Brown the ground meat and then drain it. Press the draining beef to remove excess fat. After draining the ground beef, continue cooking it. |
3. | Sprinkle 1½ cups of the Southwest Spice Blend over the cooked beef, and stir it well. |
4. | Add 1 quart + 1 cup of water to the mixture and allow it to simmer for 15 minutes. CCP: Heat to 155 degrees F or higher for 17 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
5. | Combine the salsa, tomato paste, 2 quarts water, and 1 cup of Southwest Spice Blend. |
6. | Cut the tortillas in half. |
7. | Spray bottom of pan with pan release spray. |
8. | Spray the bottom of a 12" x 20" x 2½" steamtable pan with pan release spray. |
9. | Assemble ingredients in a steamtable pan as follows:
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10. | To bake: Conventional oven: 350 degrees F, 30 minutes, covered. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
11. | Remove the pans from the oven and let the Tamale Pie rest for 5 minutes before portioning. Cut each pan into 25 pieces (5 x 5). Serve it immediately, or cover it and place it in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. |
12. | Portion 1 square per serving. Each portion provides 2½ oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, ¼ cup red/orange vegetable. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours. |
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.
100 servings: 4 full-size steamtable pans
1. | Cutting the tortillas in half. | 2. | Layer of tortillas, meat mixture, and salsa mixture sprinkled with cheese |
3. | Starting the next layer with tortillas cut in half | 4. | 1 serving of Taco Pie |