Source: MRS 2020
MRS: 169.2 — Beef (100s)

Tamale Pie-USDA Foods (with BC)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 ΒΌ 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)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Red/Orange)

INGREDIENT
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
1/2 cup
Beef Crumbles, #100134
15  pounds , thawed
Salsa, Bulk, #A237-USDA Foods
3  quarts + 3  cups
Chili Powder, #2703
1/4 cup
Cumin Seed, Ground, #2706
3  tablespoons
Spice Blend MS, Southwest, No Salt, #2735
1/4 cup
Cornmeal, WRG, #2006
4  pounds + 8  ounces
Salt, Table, #2219
1  tablespoon + 1  teaspoon
Margarine, Bulk, #1319
4  ounces
Chili Powder, #2703
1/2 cup
Water, Municipal, Mississippi
1  gallon
DIRECTIONS

1.

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.

2.

Add the salsa, ½ cup of chili powder, cumin, and Southwest Spice Blend. Mix  well.

Bring the mixture to a boil. Then reduce the heat and simmer for 15-20 minutes, until it has thickened. 

CCP: Heat to 155 degrees F for at least 15 seconds.

3.

Divide mixture evenly among steamtable pans, (12" x 20" x 2½"). For 100 servings, use 4 pans.

4.

Ground beef mixture may be prepared ahead and refrigerated overnight. If cooled, must be reheated to 165 degrees.

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.
CCP:  Reheat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

5.

For the cornbread topping:

  • Mix the cornmeal, salt, margarine and ¼ cup of chili powder.
  • Pour 1 gallon of water into a pot, then stir the cornmeal mixture into the water. 
  • Bring the mixture to a boil.
  • Reduce the heat and simmer, stirring frequently, until it has thickened.

6.

In each steamtable pan, pour 7 cups of the cornmeal mixture onto the beef mixture.  

Set steamtable pans aside to cool for 5  to 10 minutes. After cooling smooth the cornmeal mixture over the beef with gloved hands.

7.

T

To bake:

Conventional oven: 400 degrees F for 30-35 minutes.
Convection oven: 350 degrees F for 25-30 minutes.

 

Cook until lightly brown and product has reached the proper temperature.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

8.

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.

9.

Cut each pan 5 x 5, for 25 servings per pan. Serve with a spatula.
The dish may be garnished with cheese. If cheese is added, the nutritional analysis must be recalculated.

10.

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.

Production Notes

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.

Serving Notes

Tamale pie may be served with salsa or hot sauce. The nutrient analysis must be recalculated if additional ingredients are added.

Nutrients Per Serving
Calories
229
Carbohydrates
21.61 g
Dietary Fiber
5.26 g
Protein
14.78 g
Sodium
367.00 mg
Total Fat
10.12 g
Sat. Fat
4.57 g
Trans Fat
0.00 g


Illustrated Presentation of Tamale Pie-USDA Foods (with BC)
1.

Tamale Pie ready for service

2.

1 serving of Tamale Pie