Source: MRS 2019
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
5  gram(s)
Onions, Chopped, Dehydrated, #2738
1/2 cup(s)
Bell Peppers, Green, Whole, Fresh, #4104
3  cup(s) , chopped
Beef Crumbles, #100134
15  pound(s) + 8  ounce(s), thawed
Salsa, Bulk, #A237-USDA Foods
3 3/4 quart(s)
Chili Powder, #2703
1/4 cup(s)
Cumin Seed, Ground, #2706
3  tablespoon(s)
Spice Blend MS, Southwest, No Salt, #2735
1/4 cup(s)
Cornmeal, WRG, #2006
4  pound(s) + 8  ounce(s)
Salt, Table, #2219
1 1/2 tablespoon(s)
Margarine, Bulk, #1319
1/4 pound(s)
Chili Powder, #2703
7  tablespoon(s)
Water, Municipal, Mississippi
1  gallon(s)
DIRECTIONS

1.

Spray braising pan with food release spray. Sauté green peppers until soft. Add dehydrated onions and thawed beef crumbles to green peppers and cook for 5 minutes. Do not use frozen beef crumbles in recipes.

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.
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.

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.
Convection oven: 350 degrees F for 25-30 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.
May be garnished with cheese. If cheese is added, nutritional analysis must be recalculated.

9.

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
233
Carbohydrates
22.51 g
Dietary Fiber
5.10 g
Protein
14.77 g
Sodium
545.00 mg
Total Fat
10.11 g
Sat. Fat
4.61 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