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Tamale Pie (Ground Beef)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 057 00
TAMALE PIE (GROUND BEEF)
Yield 100
Portion 9-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
385 cal
36 g
24 g
16 g
71 mg
514 mg
152 mg
Ingredient
Weight
Measure
Issue
CORN MEAL
6-1/2 lbs
1 gal 1-1/3 qts
WATER,BOILING
25-1/8 lbs
3 gal
BEEF,GROUND,BULK,RAW,90% LEAN
16 lbs
2 lbs
1 qts 1-5/8 cup
2-1/4 lbs
ONIONS,FRESH,CHOPPED
PEPPERS,GREEN,FRESH,CHOPPED
1 lbs
3 cup
1-1/4 lbs
13-1/4 lbs
1 gal 2 qts
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
CORN,CANNED,WHOLE KERNEL,DRAINED
6-3/4 lbs
1 gal 2/3 qts
OLIVES,RIPE,PITTED,SLICED,INCL LIQUIDS
3-1/2 lbs
3 qts
4-1/4 oz
1 cup
CHILI POWDER,DARK,GROUND
CUMIN,GROUND
1-1/4 oz
1/4 cup 2-1/3 tbsp
GARLIC POWDER
1 oz
3-1/3 tbsp
SALT
7/8 oz
1 tbsp
PEPPER,RED,GROUND
1/4 oz
1 tbsp
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
CHEESE,CHEDDAR,GRATED
3 lbs
3 qts
Method
1
Mix cornmeal; chili powder and salt together; gradually stir into boiling water. Bring to a boil.
2
Reduce heat; simmer 25 minutes, stirring frequently until a stiff paste is formed. Set aside for use in Step 5.
3
Cook beef with onions and peppers until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
Add tomatoes, corn, olives, chili powder, cumin, salt, garlic powder, and red pepper to beef mixture; simmer 15 minutes, stirring
4
frequently.
5
Lightly spray each pan with non-stick cooking spray. Spread 2-1/3 cup cornmeal paste over bottom and sides of each pan to form a
thin crust.
6
Pour 2 quarts meat mixture over crust in each pan.
7
Spread 4-2/3 cups cornmeal paste evenly over meat mixture in each pan.
Using a convection oven, bake at 325 F. 50 to 60 minutes on low fan, open vent; remove from oven. CCP: Internal temperature
8
must reach 155 F. or higher for 15 seconds.
9
Sprinkle 1-1/2 cups cheese evenly over each pan.
10
Let stand 10 to 15 minutes to allow filling to firm and cheese to melt. CCP: Hold for service at 140 F. or higher. Cut 3 by 4.



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Tamale Pie (Ground Beef)

Yield: 100 Portion: 9-1/2 Ounces
Calories: 385 cal
Carbohydrates: 36 g
Protein: 24 g
Fat: 16 g
Cholesterol: 71 mg
Sodium: 514 mg
Calcium: 152 mg

Ingredient Weight Measure Issue
CORN MEAL 6-1/2 lbs 1 gal 1-1/3 qts
WATER,BOILING 25-1/8 lbs 3 gal
BEEF,GROUND,BULK,RAW,90% LEAN 16 lbs
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1 lbs 3 cup 1-1/4 lbs
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 13-1/4 lbs 1 gal 2 qts
CORN,CANNED,WHOLE KERNEL,DRAINED 6-3/4 lbs 1 gal 2/3 qts
OLIVES,RIPE,PITTED,SLICED,INCL LIQUIDS 3-1/2 lbs 3 qts
CHILI POWDER,DARK,GROUND 4-1/4 oz 1 cup
CUMIN,GROUND 1-1/4 oz 1/4 cup 2-1/3 tbsp
GARLIC POWDER 1 oz 3-1/3 tbsp
SALT 7/8 oz 1 tbsp
PEPPER,RED,GROUND 1/4 oz 1 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
CHEESE,CHEDDAR,GRATED 3 lbs 3 qts

Method:
1
Mix cornmeal; chili powder and salt together; gradually stir into boiling water. Bring to a boil.
2
Reduce heat; simmer 25 minutes, stirring frequently until a stiff paste is formed. Set aside for use in Step 5.
3
Cook beef with onions and peppers until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
Add tomatoes, corn, olives, chili powder, cumin, salt, garlic powder, and red pepper to beef mixture; simmer 15 minutes, stirring
4
frequently.
5
Lightly spray each pan with non-stick cooking spray. Spread 2-1/3 cup cornmeal paste over bottom and sides of each pan to form a
thin crust.
6
Pour 2 quarts meat mixture over crust in each pan.
7
Spread 4-2/3 cups cornmeal paste evenly over meat mixture in each pan.
Using a convection oven, bake at 325 F. 50 to 60 minutes on low fan, open vent; remove from oven. CCP: Internal temperature
8
must reach 155 F. or higher for 15 seconds.
9
Sprinkle 1-1/2 cups cheese evenly over each pan.
10
Let stand 10 to 15 minutes to allow filling to firm and cheese to melt. CCP: Hold for service at 140 F. or higher. Cut 3 by 4.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/tamale_pie_ground_beef.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence