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Tamale Pizza
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 057 02
TAMALE PIZZA
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
336 cal
22 g
22 g
18 g
71 mg
676 mg
155 mg
Ingredient
Weight
Measure
Issue
CORN BREAD MIX
4-1/2 lbs
3 qts 1-3/8 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
BEEF,GROUND,BULK,RAW,90% LEAN
16 lbs
2-1/8 lbs
1 qts 2 cup
2-1/3 lbs
ONIONS,FRESH,CHOPPED
PEPPERS,GREEN,FRESH,CHOPPED
14-1/2 oz
2-3/4 cup
1-1/8 lbs
13-1/4 lbs
1 gal 2 qts
TOMATOES,CANNED,DICED,DRAINED
GARLIC POWDER
1-1/8 oz
1/4 cup
SALT
1 oz
1 tbsp
4-1/4 oz
1 cup
CHILI POWDER,DARK,GROUND
PEPPER,RED,GROUND
1/8 oz
1/4 tsp
CUMIN,GROUND
5/8 oz
3 tbsp
OLIVES,RIPE,PITTED,SLICED,INCL LIQUIDS
3-1/8 lbs
2 qts 2-3/4 cup
CHEESE,CHEDDAR,GRATED
3 lbs
3 qts
Method
1 Use canned cornbread mix. Prepare according to directions on container.
2 Spread 1-3/4 cups corn bread batter in a thin layer in each greased pan.
3 Cook beef with onions and peppers until beef loses its pink color, stirring to break apart. CCP: Internal temperature must reach
155 F. or higher for 15 seconds. Drain or skim off excess fat.
4 Add tomatoes, garlic, salt, chili powder, red pepper, cumin, and olives to beef mixture; simmer 15 minutes, stirring frequently.
5 Cover batter with 1-1/2 quart meat filling.
6 Sprinkle 1-1/2 cups cheese evenly over each pan. Using a convection oven, bake at 375 F. 15 minutes on low fan, open vent.
7 Let stand 10 to 15 minutes to allow filling to firm and cheese to melt.
8 Cut 3x4. CCP: Hold for service at 140 F. or higher.
Notes
1 9-inch pie pans may be used. In each pan, use 1 cup corn bread batter, 3-2/3 cups meat filling and 7/8 cup shredded cheese. Cut into 8
wedges. EACH PORTION: 1 wedge or 5 ounces.



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Tamale Pizza

Yield: 100 Portion: 5 Ounces
Calories: 336 cal
Carbohydrates: 22 g
Protein: 22 g
Fat: 18 g
Cholesterol: 71 mg
Sodium: 676 mg
Calcium: 155 mg

Ingredient Weight Measure Issue
CORN BREAD MIX 4-1/2 lbs 3 qts 1-3/8 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BEEF,GROUND,BULK,RAW,90% LEAN 16 lbs
ONIONS,FRESH,CHOPPED 2-1/8 lbs 1 qts 2 cup 2-1/3 lbs
PEPPERS,GREEN,FRESH,CHOPPED 14-1/2 oz 2-3/4 cup 1-1/8 lbs
TOMATOES,CANNED,DICED,DRAINED 13-1/4 lbs 1 gal 2 qts
GARLIC POWDER 1-1/8 oz 1/4 cup
SALT 1 oz 1 tbsp
CHILI POWDER,DARK,GROUND 4-1/4 oz 1 cup
PEPPER,RED,GROUND 1/8 oz 1/4 tsp
CUMIN,GROUND 5/8 oz 3 tbsp
OLIVES,RIPE,PITTED,SLICED,INCL LIQUIDS 3-1/8 lbs 2 qts 2-3/4 cup
CHEESE,CHEDDAR,GRATED 3 lbs 3 qts

Method:
1 Use canned cornbread mix. Prepare according to directions on container.
2 Spread 1-3/4 cups corn bread batter in a thin layer in each greased pan.
3 Cook beef with onions and peppers until beef loses its pink color, stirring to break apart. CCP: Internal temperature must reach
155 F. or higher for 15 seconds. Drain or skim off excess fat.
4 Add tomatoes, garlic, salt, chili powder, red pepper, cumin, and olives to beef mixture; simmer 15 minutes, stirring frequently.
5 Cover batter with 1-1/2 quart meat filling.
6 Sprinkle 1-1/2 cups cheese evenly over each pan. Using a convection oven, bake at 375 F. 15 minutes on low fan, open vent.
7 Let stand 10 to 15 minutes to allow filling to firm and cheese to melt.
8 Cut 3x4. CCP: Hold for service at 140 F. or higher.
Notes
1 9-inch pie pans may be used. In each pan, use 1 cup corn bread batter, 3-2/3 cups meat filling and 7/8 cup shredded cheese. Cut into 8
wedges. EACH PORTION: 1 wedge or 5 ounces.

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_pizza.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence