MEASURE (FOR 100 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
10 second spray
Peppers, Green, Diced, Frozen, #1613
3 cups , chopped
Onions, Chopped, Dehydrated, #2738
Beef Crumbles, #100134
15 pounds , thawed
Salsa, Bulk, #A237-USDA Foods
3 quarts + 3 cups
Chili Powder, #2703
Cumin Seed, Ground, #2706
Spice Blend MS, Southwest, No Salt, #2735
Cornmeal, WRG, #2006
4 pounds + 8 ounces
Salt, Table, #2219
1 tablespoon + 1 teaspoon
Margarine, Bulk, #1319
Chili Powder, #2703
Water, Municipal, Mississippi
Defrost green peppers and beef crumbles in the refrigerator.
CCP: Hold at 41 degrees F or lower.
Spray a braising pan with food release spray. Sauté the green peppers until soft. Then add the dehydrated onions and thawed beef crumbles to green peppers and cook them for an additional 5 minutes. Do not use frozen beef crumbles in recipes.
For 100 servings add the salsa, ½ cup of chili powder, cumin, and Southwest Spice Blend. Mix the combination well.
Bring the mixture to a boil. Then reduce the heat and simmer for 15-20 minutes, until it has thickened.
CCP: Heat to 135 degrees F for at least 15 seconds at the completion of the cooking process. If manufacturer instructiosn on the package or case have a higher temperature, follow those recommendations.
Divide mixture evenly among steamtable pans, (12" x 20" x 2½"). For 100 servings, use 4 pans.
The ground beef mixture may be prepared ahead and refrigerated overnight. If cooled, it must be reheated to 165 degrees F.
If the ground beef is refrigerated overnight, follow this CCP: Cool to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or lower within an additional 4 hours.
For the cornbread topping:
In each steamtable pan, pour 7 cups of the cornmeal mixture onto the beef mixture.
Set the steamtable pans aside to cool for 5 to 10 minutes. After cooling, smooth the cornmeal mixture over the beef with gloved hands.
Cook until lightly brown and the product has reached the proper temperature.
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
Remove the Tamale Pie from the oven. Serve it immediately, or cover it and place 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.
Cut each pan 5 x 5, for 25 servings per pan. Serve with a spatula.
Portion 1 piece per serving. Each portion provides 2 oz. eq. of meat/meat alternate, 1¼ 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.
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.
Tamale pie may be served with salsa or hot sauce. The nutrient analysis must be recalculated if additional ingredients are added.
Tamale Pie ready for service
1 serving of Tamale Pie
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