Beef and Bean Tamale Pie USDA Recipe for Child Care Centers
Age Group: Ages 6-18
Serving Size: 25-50
A savory mixture of lean ground beef and pinto beans—combined with diced tomatoes, corn, cheese, and Mexican spices—is topped with a sweet cornbread crust and baked. CACFP CREDITING INFORMATION 1 piece provides: Legume as Meat Alternate: 1.5 oz equivalent meat/meat alternate, ¹⁄2 cup vegetable, and 1.0 oz equivalent grains.ORLegume as Vegetable: 1.0 oz equivalent meat/meat alternate, 5⁄8 cup vegetable, and 1.0 oz equivalent grains.
Ingredients
25 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili Powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 1 lb 4 oz Ground beef, raw (no more than 15% fat)
- 2 lb 13½ oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 2 lb 13½ oz Pinto beans, dry, cooked (see Notes)
- 7 oz *Onions, fresh, chopped
- 6 oz *Green bell peppers, fresh
- 6 oz *Red bell peppers, fresh
- 11 oz Corn, frozen
- 1 oz Cilantro, fresh, chopped
- - - Water
- 14 oz Tomato paste, canned, no-salt-added
- 1 lb 10 oz Tomatoes, canned, diced, no-salt-added, undrained
- 12 oz Cheddar cheese, reduced-fat, shredded
- 8 oz Whole-wheat flour
- 8 oz. White whole-grain cornmeal
- 3 oz Sugar
- - - Baking powder
- - - Salt
- 3 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 1 Tbsp Garlic powder
- ¾ tsp Black pepper, ground
- 2 Tbsp Chili Powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika
- 1½ tsp Onion powder
- 2¹⁄2 cups Ground beef, raw (no more than 15% fat)
- 1 qt 2¼ cups (²⁄3 No. 10 can) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 1 qt 2¼ cups Pinto beans, dry, cooked (see Notes)
- 1¹⁄3 cups *Onions, fresh, chopped
- 1¹⁄8 cups *Green bell peppers, fresh
- 1¹⁄8 cups *Red bell peppers, fresh
- 2 cups Corn, frozen
- 1³⁄4 cups Cilantro, fresh, chopped
- 2¹⁄2 cups Water
- 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
- 3 cups 2 Tbsp (¹⁄4 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 3 cups Cheddar cheese, reduced-fat, shredded
- 1¹⁄2 cups Whole-wheat flour
- 1¹⁄4 cups White whole-grain cornmeal
- ¹⁄3 cup 2 Tbsp Sugar
- 1 Tbsp 1 tsp Baking powder
- ³⁄4 tsp Salt
- ¹⁄3 cup Frozen whole eggs, thawed
- 1³⁄4 cups Nonfat milk
- ¹⁄4 cup Canola oil
50 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 2 lb 8 oz Ground beef, raw (no more than 15% fat)
- 5 lb 11 oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 5 lb 11 oz Pinto beans, dry, cooked (see Notes)
- 14 oz *Onions, fresh, chopped
- 12 oz *Green bell peppers, fresh
- 12 oz *Red bell peppers, fresh
- 1 lb 6 oz Corn, frozen
- 2 oz Cilantro, fresh, chopped
- - - Water
- 1 lb 12 oz Tomato paste, canned, no-salt-added
- 3 lb 4 oz Tomatoes, canned, diced, no-salt-added, undrained
- 24 oz Cheddar cheese, reduced-fat, shredded
- 1 lb Whole-wheat flour
- 1 lb White whole-grain cornmeal
- 6 oz Sugar
- - - Baking powder
- - - Salt
- 6 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 2 Tbsp Garlic powder
- 1½ tsp Black pepper, ground
- ¼ cup Chili powder
- 3 Tbsp Cumin, ground
- 1 Tbsp Paprika
- 1 Tbsp Onion powder
- 1 qt 1 cup Ground beef, raw (no more than 15% fat)
- 3 qt ½ cup (1¹⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 3 qt ½ cup Pinto beans, dry, cooked (see Notes)
- 2⅔ cups *Onions, fresh, chopped
- 2¼ cups *Green bell peppers, fresh
- 1 qt Corn, frozen
- 3½ cups Cilantro, fresh, chopped
- 1 qt 1 cup Water
- 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
- 1 qt 2¼ cups (¹⁄2 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
- 3 cups Whole-wheat flour
- 2½ cups White whole-grain cornmeal
- 1 cup Sugar
- ¼ cup Baking powder
- 1½ tsp Salt
- ⅔ cup Frozen whole eggs, thawed
- 3½ cups Nonfat milk
- ½ cup Canola oil
Quantity
25 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili Powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 1 lb 4 oz Ground beef, raw (no more than 15% fat)
- 2 lb 13½ oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 2 lb 13½ oz Pinto beans, dry, cooked (see Notes)
- 7 oz *Onions, fresh, chopped
- 6 oz *Green bell peppers, fresh
- 6 oz *Red bell peppers, fresh
- 11 oz Corn, frozen
- 1 oz Cilantro, fresh, chopped
- - - Water
- 14 oz Tomato paste, canned, no-salt-added
- 1 lb 10 oz Tomatoes, canned, diced, no-salt-added, undrained
- 12 oz Cheddar cheese, reduced-fat, shredded
- 8 oz Whole-wheat flour
- 8 oz. White whole-grain cornmeal
- 3 oz Sugar
- - - Baking powder
- - - Salt
- 3 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 1 Tbsp Garlic powder
- ¾ tsp Black pepper, ground
- 2 Tbsp Chili Powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika
- 1½ tsp Onion powder
- 2¹⁄2 cups Ground beef, raw (no more than 15% fat)
- 1 qt 2¼ cups (²⁄3 No. 10 can) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 1 qt 2¼ cups Pinto beans, dry, cooked (see Notes)
- 1¹⁄3 cups *Onions, fresh, chopped
- 1¹⁄8 cups *Green bell peppers, fresh
- 1¹⁄8 cups *Red bell peppers, fresh
- 2 cups Corn, frozen
- 1³⁄4 cups Cilantro, fresh, chopped
- 2¹⁄2 cups Water
- 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
- 3 cups 2 Tbsp (¹⁄4 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 3 cups Cheddar cheese, reduced-fat, shredded
- 1¹⁄2 cups Whole-wheat flour
- 1¹⁄4 cups White whole-grain cornmeal
- ¹⁄3 cup 2 Tbsp Sugar
- 1 Tbsp 1 tsp Baking powder
- ³⁄4 tsp Salt
- ¹⁄3 cup Frozen whole eggs, thawed
- 1³⁄4 cups Nonfat milk
- ¹⁄4 cup Canola oil
50 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 2 lb 8 oz Ground beef, raw (no more than 15% fat)
- 5 lb 11 oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 5 lb 11 oz Pinto beans, dry, cooked (see Notes)
- 14 oz *Onions, fresh, chopped
- 12 oz *Green bell peppers, fresh
- 12 oz *Red bell peppers, fresh
- 1 lb 6 oz Corn, frozen
- 2 oz Cilantro, fresh, chopped
- - - Water
- 1 lb 12 oz Tomato paste, canned, no-salt-added
- 3 lb 4 oz Tomatoes, canned, diced, no-salt-added, undrained
- 24 oz Cheddar cheese, reduced-fat, shredded
- 1 lb Whole-wheat flour
- 1 lb White whole-grain cornmeal
- 6 oz Sugar
- - - Baking powder
- - - Salt
- 6 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 2 Tbsp Garlic powder
- 1½ tsp Black pepper, ground
- ¼ cup Chili powder
- 3 Tbsp Cumin, ground
- 1 Tbsp Paprika
- 1 Tbsp Onion powder
- 1 qt 1 cup Ground beef, raw (no more than 15% fat)
- 3 qt ½ cup (1¹⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 3 qt ½ cup Pinto beans, dry, cooked (see Notes)
- 2⅔ cups *Onions, fresh, chopped
- 2¼ cups *Green bell peppers, fresh
- 1 qt Corn, frozen
- 3½ cups Cilantro, fresh, chopped
- 1 qt 1 cup Water
- 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
- 1 qt 2¼ cups (¹⁄2 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
- 3 cups Whole-wheat flour
- 2½ cups White whole-grain cornmeal
- 1 cup Sugar
- ¼ cup Baking powder
- 1½ tsp Salt
- ⅔ cup Frozen whole eggs, thawed
- 3½ cups Nonfat milk
- ½ cup Canola oil
Ingredients
25 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili Powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 1 lb 4 oz Ground beef, raw (no more than 15% fat)
- 2 lb 13½ oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 2 lb 13½ oz Pinto beans, dry, cooked (see Notes)
- 7 oz *Onions, fresh, chopped
- 6 oz *Green bell peppers, fresh
- 6 oz *Red bell peppers, fresh
- 11 oz Corn, frozen
- 1 oz Cilantro, fresh, chopped
- - - Water
- 14 oz Tomato paste, canned, no-salt-added
- 1 lb 10 oz Tomatoes, canned, diced, no-salt-added, undrained
- 12 oz Cheddar cheese, reduced-fat, shredded
- 8 oz Whole-wheat flour
- 8 oz. White whole-grain cornmeal
- 3 oz Sugar
- - - Baking powder
- - - Salt
- 3 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 1 Tbsp Garlic powder
- ¾ tsp Black pepper, ground
- 2 Tbsp Chili Powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika
- 1½ tsp Onion powder
- 2¹⁄2 cups Ground beef, raw (no more than 15% fat)
- 1 qt 2¼ cups (²⁄3 No. 10 can) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 1 qt 2¼ cups Pinto beans, dry, cooked (see Notes)
- 1¹⁄3 cups *Onions, fresh, chopped
- 1¹⁄8 cups *Green bell peppers, fresh
- 1¹⁄8 cups *Red bell peppers, fresh
- 2 cups Corn, frozen
- 1³⁄4 cups Cilantro, fresh, chopped
- 2¹⁄2 cups Water
- 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
- 3 cups 2 Tbsp (¹⁄4 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 3 cups Cheddar cheese, reduced-fat, shredded
- 1¹⁄2 cups Whole-wheat flour
- 1¹⁄4 cups White whole-grain cornmeal
- ¹⁄3 cup 2 Tbsp Sugar
- 1 Tbsp 1 tsp Baking powder
- ³⁄4 tsp Salt
- ¹⁄3 cup Frozen whole eggs, thawed
- 1³⁄4 cups Nonfat milk
- ¹⁄4 cup Canola oil
50 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 2 lb 8 oz Ground beef, raw (no more than 15% fat)
- 5 lb 11 oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 5 lb 11 oz Pinto beans, dry, cooked (see Notes)
- 14 oz *Onions, fresh, chopped
- 12 oz *Green bell peppers, fresh
- 12 oz *Red bell peppers, fresh
- 1 lb 6 oz Corn, frozen
- 2 oz Cilantro, fresh, chopped
- - - Water
- 1 lb 12 oz Tomato paste, canned, no-salt-added
- 3 lb 4 oz Tomatoes, canned, diced, no-salt-added, undrained
- 24 oz Cheddar cheese, reduced-fat, shredded
- 1 lb Whole-wheat flour
- 1 lb White whole-grain cornmeal
- 6 oz Sugar
- - - Baking powder
- - - Salt
- 6 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 2 Tbsp Garlic powder
- 1½ tsp Black pepper, ground
- ¼ cup Chili powder
- 3 Tbsp Cumin, ground
- 1 Tbsp Paprika
- 1 Tbsp Onion powder
- 1 qt 1 cup Ground beef, raw (no more than 15% fat)
- 3 qt ½ cup (1¹⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 3 qt ½ cup Pinto beans, dry, cooked (see Notes)
- 2⅔ cups *Onions, fresh, chopped
- 2¼ cups *Green bell peppers, fresh
- 1 qt Corn, frozen
- 3½ cups Cilantro, fresh, chopped
- 1 qt 1 cup Water
- 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
- 1 qt 2¼ cups (¹⁄2 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
- 3 cups Whole-wheat flour
- 2½ cups White whole-grain cornmeal
- 1 cup Sugar
- ¼ cup Baking powder
- 1½ tsp Salt
- ⅔ cup Frozen whole eggs, thawed
- 3½ cups Nonfat milk
- ½ cup Canola oil
Quantity
25 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili Powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 1 lb 4 oz Ground beef, raw (no more than 15% fat)
- 2 lb 13½ oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 2 lb 13½ oz Pinto beans, dry, cooked (see Notes)
- 7 oz *Onions, fresh, chopped
- 6 oz *Green bell peppers, fresh
- 6 oz *Red bell peppers, fresh
- 11 oz Corn, frozen
- 1 oz Cilantro, fresh, chopped
- - - Water
- 14 oz Tomato paste, canned, no-salt-added
- 1 lb 10 oz Tomatoes, canned, diced, no-salt-added, undrained
- 12 oz Cheddar cheese, reduced-fat, shredded
- 8 oz Whole-wheat flour
- 8 oz. White whole-grain cornmeal
- 3 oz Sugar
- - - Baking powder
- - - Salt
- 3 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 1 Tbsp Garlic powder
- ¾ tsp Black pepper, ground
- 2 Tbsp Chili Powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika
- 1½ tsp Onion powder
- 2¹⁄2 cups Ground beef, raw (no more than 15% fat)
- 1 qt 2¼ cups (²⁄3 No. 10 can) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 1 qt 2¼ cups Pinto beans, dry, cooked (see Notes)
- 1¹⁄3 cups *Onions, fresh, chopped
- 1¹⁄8 cups *Green bell peppers, fresh
- 1¹⁄8 cups *Red bell peppers, fresh
- 2 cups Corn, frozen
- 1³⁄4 cups Cilantro, fresh, chopped
- 2¹⁄2 cups Water
- 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
- 3 cups 2 Tbsp (¹⁄4 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 3 cups Cheddar cheese, reduced-fat, shredded
- 1¹⁄2 cups Whole-wheat flour
- 1¹⁄4 cups White whole-grain cornmeal
- ¹⁄3 cup 2 Tbsp Sugar
- 1 Tbsp 1 tsp Baking powder
- ³⁄4 tsp Salt
- ¹⁄3 cup Frozen whole eggs, thawed
- 1³⁄4 cups Nonfat milk
- ¹⁄4 cup Canola oil
50 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 2 lb 8 oz Ground beef, raw (no more than 15% fat)
- 5 lb 11 oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 5 lb 11 oz Pinto beans, dry, cooked (see Notes)
- 14 oz *Onions, fresh, chopped
- 12 oz *Green bell peppers, fresh
- 12 oz *Red bell peppers, fresh
- 1 lb 6 oz Corn, frozen
- 2 oz Cilantro, fresh, chopped
- - - Water
- 1 lb 12 oz Tomato paste, canned, no-salt-added
- 3 lb 4 oz Tomatoes, canned, diced, no-salt-added, undrained
- 24 oz Cheddar cheese, reduced-fat, shredded
- 1 lb Whole-wheat flour
- 1 lb White whole-grain cornmeal
- 6 oz Sugar
- - - Baking powder
- - - Salt
- 6 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 2 Tbsp Garlic powder
- 1½ tsp Black pepper, ground
- ¼ cup Chili powder
- 3 Tbsp Cumin, ground
- 1 Tbsp Paprika
- 1 Tbsp Onion powder
- 1 qt 1 cup Ground beef, raw (no more than 15% fat)
- 3 qt ½ cup (1¹⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 3 qt ½ cup Pinto beans, dry, cooked (see Notes)
- 2⅔ cups *Onions, fresh, chopped
- 2¼ cups *Green bell peppers, fresh
- 1 qt Corn, frozen
- 3½ cups Cilantro, fresh, chopped
- 1 qt 1 cup Water
- 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
- 1 qt 2¼ cups (¹⁄2 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
- 3 cups Whole-wheat flour
- 2½ cups White whole-grain cornmeal
- 1 cup Sugar
- ¼ cup Baking powder
- 1½ tsp Salt
- ⅔ cup Frozen whole eggs, thawed
- 3½ cups Nonfat milk
- ½ cup Canola oil
*See Marketing Guide
Ingredients
25 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili Powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 1 lb 4 oz Ground beef, raw (no more than 15% fat)
- 2 lb 13½ oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 2 lb 13½ oz Pinto beans, dry, cooked (see Notes)
- 7 oz *Onions, fresh, chopped
- 6 oz *Green bell peppers, fresh
- 6 oz *Red bell peppers, fresh
- 11 oz Corn, frozen
- 1 oz Cilantro, fresh, chopped
- - - Water
- 14 oz Tomato paste, canned, no-salt-added
- 1 lb 10 oz Tomatoes, canned, diced, no-salt-added, undrained
- 12 oz Cheddar cheese, reduced-fat, shredded
- 8 oz Whole-wheat flour
- 8 oz. White whole-grain cornmeal
- 3 oz Sugar
- - - Baking powder
- - - Salt
- 3 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 1 Tbsp Garlic powder
- ¾ tsp Black pepper, ground
- 2 Tbsp Chili Powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika
- 1½ tsp Onion powder
- 2¹⁄2 cups Ground beef, raw (no more than 15% fat)
- 1 qt 2¼ cups (²⁄3 No. 10 can) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 1 qt 2¼ cups Pinto beans, dry, cooked (see Notes)
- 1¹⁄3 cups *Onions, fresh, chopped
- 1¹⁄8 cups *Green bell peppers, fresh
- 1¹⁄8 cups *Red bell peppers, fresh
- 2 cups Corn, frozen
- 1³⁄4 cups Cilantro, fresh, chopped
- 2¹⁄2 cups Water
- 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
- 3 cups 2 Tbsp (¹⁄4 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 3 cups Cheddar cheese, reduced-fat, shredded
- 1¹⁄2 cups Whole-wheat flour
- 1¹⁄4 cups White whole-grain cornmeal
- ¹⁄3 cup 2 Tbsp Sugar
- 1 Tbsp 1 tsp Baking powder
- ³⁄4 tsp Salt
- ¹⁄3 cup Frozen whole eggs, thawed
- 1³⁄4 cups Nonfat milk
- ¹⁄4 cup Canola oil
50 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 2 lb 8 oz Ground beef, raw (no more than 15% fat)
- 5 lb 11 oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 5 lb 11 oz Pinto beans, dry, cooked (see Notes)
- 14 oz *Onions, fresh, chopped
- 12 oz *Green bell peppers, fresh
- 12 oz *Red bell peppers, fresh
- 1 lb 6 oz Corn, frozen
- 2 oz Cilantro, fresh, chopped
- - - Water
- 1 lb 12 oz Tomato paste, canned, no-salt-added
- 3 lb 4 oz Tomatoes, canned, diced, no-salt-added, undrained
- 24 oz Cheddar cheese, reduced-fat, shredded
- 1 lb Whole-wheat flour
- 1 lb White whole-grain cornmeal
- 6 oz Sugar
- - - Baking powder
- - - Salt
- 6 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 2 Tbsp Garlic powder
- 1½ tsp Black pepper, ground
- ¼ cup Chili powder
- 3 Tbsp Cumin, ground
- 1 Tbsp Paprika
- 1 Tbsp Onion powder
- 1 qt 1 cup Ground beef, raw (no more than 15% fat)
- 3 qt ½ cup (1¹⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 3 qt ½ cup Pinto beans, dry, cooked (see Notes)
- 2⅔ cups *Onions, fresh, chopped
- 2¼ cups *Green bell peppers, fresh
- 1 qt Corn, frozen
- 3½ cups Cilantro, fresh, chopped
- 1 qt 1 cup Water
- 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
- 1 qt 2¼ cups (¹⁄2 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
- 3 cups Whole-wheat flour
- 2½ cups White whole-grain cornmeal
- 1 cup Sugar
- ¼ cup Baking powder
- 1½ tsp Salt
- ⅔ cup Frozen whole eggs, thawed
- 3½ cups Nonfat milk
- ½ cup Canola oil
Quantity
25 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili Powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 1 lb 4 oz Ground beef, raw (no more than 15% fat)
- 2 lb 13½ oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 2 lb 13½ oz Pinto beans, dry, cooked (see Notes)
- 7 oz *Onions, fresh, chopped
- 6 oz *Green bell peppers, fresh
- 6 oz *Red bell peppers, fresh
- 11 oz Corn, frozen
- 1 oz Cilantro, fresh, chopped
- - - Water
- 14 oz Tomato paste, canned, no-salt-added
- 1 lb 10 oz Tomatoes, canned, diced, no-salt-added, undrained
- 12 oz Cheddar cheese, reduced-fat, shredded
- 8 oz Whole-wheat flour
- 8 oz. White whole-grain cornmeal
- 3 oz Sugar
- - - Baking powder
- - - Salt
- 3 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 1 Tbsp Garlic powder
- ¾ tsp Black pepper, ground
- 2 Tbsp Chili Powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika
- 1½ tsp Onion powder
- 2¹⁄2 cups Ground beef, raw (no more than 15% fat)
- 1 qt 2¼ cups (²⁄3 No. 10 can) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 1 qt 2¼ cups Pinto beans, dry, cooked (see Notes)
- 1¹⁄3 cups *Onions, fresh, chopped
- 1¹⁄8 cups *Green bell peppers, fresh
- 1¹⁄8 cups *Red bell peppers, fresh
- 2 cups Corn, frozen
- 1³⁄4 cups Cilantro, fresh, chopped
- 2¹⁄2 cups Water
- 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
- 3 cups 2 Tbsp (¹⁄4 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 3 cups Cheddar cheese, reduced-fat, shredded
- 1¹⁄2 cups Whole-wheat flour
- 1¹⁄4 cups White whole-grain cornmeal
- ¹⁄3 cup 2 Tbsp Sugar
- 1 Tbsp 1 tsp Baking powder
- ³⁄4 tsp Salt
- ¹⁄3 cup Frozen whole eggs, thawed
- 1³⁄4 cups Nonfat milk
- ¹⁄4 cup Canola oil
50 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 2 lb 8 oz Ground beef, raw (no more than 15% fat)
- 5 lb 11 oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 5 lb 11 oz Pinto beans, dry, cooked (see Notes)
- 14 oz *Onions, fresh, chopped
- 12 oz *Green bell peppers, fresh
- 12 oz *Red bell peppers, fresh
- 1 lb 6 oz Corn, frozen
- 2 oz Cilantro, fresh, chopped
- - - Water
- 1 lb 12 oz Tomato paste, canned, no-salt-added
- 3 lb 4 oz Tomatoes, canned, diced, no-salt-added, undrained
- 24 oz Cheddar cheese, reduced-fat, shredded
- 1 lb Whole-wheat flour
- 1 lb White whole-grain cornmeal
- 6 oz Sugar
- - - Baking powder
- - - Salt
- 6 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 2 Tbsp Garlic powder
- 1½ tsp Black pepper, ground
- ¼ cup Chili powder
- 3 Tbsp Cumin, ground
- 1 Tbsp Paprika
- 1 Tbsp Onion powder
- 1 qt 1 cup Ground beef, raw (no more than 15% fat)
- 3 qt ½ cup (1¹⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 3 qt ½ cup Pinto beans, dry, cooked (see Notes)
- 2⅔ cups *Onions, fresh, chopped
- 2¼ cups *Green bell peppers, fresh
- 1 qt Corn, frozen
- 3½ cups Cilantro, fresh, chopped
- 1 qt 1 cup Water
- 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
- 1 qt 2¼ cups (¹⁄2 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
- 3 cups Whole-wheat flour
- 2½ cups White whole-grain cornmeal
- 1 cup Sugar
- ¼ cup Baking powder
- 1½ tsp Salt
- ⅔ cup Frozen whole eggs, thawed
- 3½ cups Nonfat milk
- ½ cup Canola oil
*See Marketing Guide
Ingredients
25 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili Powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 1 lb 4 oz Ground beef, raw (no more than 15% fat)
- 2 lb 13½ oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 2 lb 13½ oz Pinto beans, dry, cooked (see Notes)
- 7 oz *Onions, fresh, chopped
- 6 oz *Green bell peppers, fresh
- 6 oz *Red bell peppers, fresh
- 11 oz Corn, frozen
- 1 oz Cilantro, fresh, chopped
- - - Water
- 14 oz Tomato paste, canned, no-salt-added
- 1 lb 10 oz Tomatoes, canned, diced, no-salt-added, undrained
- 12 oz Cheddar cheese, reduced-fat, shredded
- 8 oz Whole-wheat flour
- 8 oz. White whole-grain cornmeal
- 3 oz Sugar
- - - Baking powder
- - - Salt
- 3 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 1 Tbsp Garlic powder
- ¾ tsp Black pepper, ground
- 2 Tbsp Chili Powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika
- 1½ tsp Onion powder
- 2¹⁄2 cups Ground beef, raw (no more than 15% fat)
- 1 qt 2¼ cups (²⁄3 No. 10 can) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 1 qt 2¼ cups Pinto beans, dry, cooked (see Notes)
- 1¹⁄3 cups *Onions, fresh, chopped
- 1¹⁄8 cups *Green bell peppers, fresh
- 1¹⁄8 cups *Red bell peppers, fresh
- 2 cups Corn, frozen
- 1³⁄4 cups Cilantro, fresh, chopped
- 2¹⁄2 cups Water
- 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
- 3 cups 2 Tbsp (¹⁄4 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 3 cups Cheddar cheese, reduced-fat, shredded
- 1¹⁄2 cups Whole-wheat flour
- 1¹⁄4 cups White whole-grain cornmeal
- ¹⁄3 cup 2 Tbsp Sugar
- 1 Tbsp 1 tsp Baking powder
- ³⁄4 tsp Salt
- ¹⁄3 cup Frozen whole eggs, thawed
- 1³⁄4 cups Nonfat milk
- ¹⁄4 cup Canola oil
50 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 2 lb 8 oz Ground beef, raw (no more than 15% fat)
- 5 lb 11 oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 5 lb 11 oz Pinto beans, dry, cooked (see Notes)
- 14 oz *Onions, fresh, chopped
- 12 oz *Green bell peppers, fresh
- 12 oz *Red bell peppers, fresh
- 1 lb 6 oz Corn, frozen
- 2 oz Cilantro, fresh, chopped
- - - Water
- 1 lb 12 oz Tomato paste, canned, no-salt-added
- 3 lb 4 oz Tomatoes, canned, diced, no-salt-added, undrained
- 24 oz Cheddar cheese, reduced-fat, shredded
- 1 lb Whole-wheat flour
- 1 lb White whole-grain cornmeal
- 6 oz Sugar
- - - Baking powder
- - - Salt
- 6 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 2 Tbsp Garlic powder
- 1½ tsp Black pepper, ground
- ¼ cup Chili powder
- 3 Tbsp Cumin, ground
- 1 Tbsp Paprika
- 1 Tbsp Onion powder
- 1 qt 1 cup Ground beef, raw (no more than 15% fat)
- 3 qt ½ cup (1¹⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 3 qt ½ cup Pinto beans, dry, cooked (see Notes)
- 2⅔ cups *Onions, fresh, chopped
- 2¼ cups *Green bell peppers, fresh
- 1 qt Corn, frozen
- 3½ cups Cilantro, fresh, chopped
- 1 qt 1 cup Water
- 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
- 1 qt 2¼ cups (¹⁄2 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
- 3 cups Whole-wheat flour
- 2½ cups White whole-grain cornmeal
- 1 cup Sugar
- ¼ cup Baking powder
- 1½ tsp Salt
- ⅔ cup Frozen whole eggs, thawed
- 3½ cups Nonfat milk
- ½ cup Canola oil
Quantity
25 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili Powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 1 lb 4 oz Ground beef, raw (no more than 15% fat)
- 2 lb 13½ oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 2 lb 13½ oz Pinto beans, dry, cooked (see Notes)
- 7 oz *Onions, fresh, chopped
- 6 oz *Green bell peppers, fresh
- 6 oz *Red bell peppers, fresh
- 11 oz Corn, frozen
- 1 oz Cilantro, fresh, chopped
- - - Water
- 14 oz Tomato paste, canned, no-salt-added
- 1 lb 10 oz Tomatoes, canned, diced, no-salt-added, undrained
- 12 oz Cheddar cheese, reduced-fat, shredded
- 8 oz Whole-wheat flour
- 8 oz. White whole-grain cornmeal
- 3 oz Sugar
- - - Baking powder
- - - Salt
- 3 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 1 Tbsp Garlic powder
- ¾ tsp Black pepper, ground
- 2 Tbsp Chili Powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika
- 1½ tsp Onion powder
- 2¹⁄2 cups Ground beef, raw (no more than 15% fat)
- 1 qt 2¼ cups (²⁄3 No. 10 can) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 1 qt 2¼ cups Pinto beans, dry, cooked (see Notes)
- 1¹⁄3 cups *Onions, fresh, chopped
- 1¹⁄8 cups *Green bell peppers, fresh
- 1¹⁄8 cups *Red bell peppers, fresh
- 2 cups Corn, frozen
- 1³⁄4 cups Cilantro, fresh, chopped
- 2¹⁄2 cups Water
- 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
- 3 cups 2 Tbsp (¹⁄4 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 3 cups Cheddar cheese, reduced-fat, shredded
- 1¹⁄2 cups Whole-wheat flour
- 1¹⁄4 cups White whole-grain cornmeal
- ¹⁄3 cup 2 Tbsp Sugar
- 1 Tbsp 1 tsp Baking powder
- ³⁄4 tsp Salt
- ¹⁄3 cup Frozen whole eggs, thawed
- 1³⁄4 cups Nonfat milk
- ¹⁄4 cup Canola oil
50 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 2 lb 8 oz Ground beef, raw (no more than 15% fat)
- 5 lb 11 oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 5 lb 11 oz Pinto beans, dry, cooked (see Notes)
- 14 oz *Onions, fresh, chopped
- 12 oz *Green bell peppers, fresh
- 12 oz *Red bell peppers, fresh
- 1 lb 6 oz Corn, frozen
- 2 oz Cilantro, fresh, chopped
- - - Water
- 1 lb 12 oz Tomato paste, canned, no-salt-added
- 3 lb 4 oz Tomatoes, canned, diced, no-salt-added, undrained
- 24 oz Cheddar cheese, reduced-fat, shredded
- 1 lb Whole-wheat flour
- 1 lb White whole-grain cornmeal
- 6 oz Sugar
- - - Baking powder
- - - Salt
- 6 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 2 Tbsp Garlic powder
- 1½ tsp Black pepper, ground
- ¼ cup Chili powder
- 3 Tbsp Cumin, ground
- 1 Tbsp Paprika
- 1 Tbsp Onion powder
- 1 qt 1 cup Ground beef, raw (no more than 15% fat)
- 3 qt ½ cup (1¹⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 3 qt ½ cup Pinto beans, dry, cooked (see Notes)
- 2⅔ cups *Onions, fresh, chopped
- 2¼ cups *Green bell peppers, fresh
- 1 qt Corn, frozen
- 3½ cups Cilantro, fresh, chopped
- 1 qt 1 cup Water
- 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
- 1 qt 2¼ cups (¹⁄2 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
- 3 cups Whole-wheat flour
- 2½ cups White whole-grain cornmeal
- 1 cup Sugar
- ¼ cup Baking powder
- 1½ tsp Salt
- ⅔ cup Frozen whole eggs, thawed
- 3½ cups Nonfat milk
- ½ cup Canola oil
*See Marketing Guide
Ingredients
25 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili Powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 1 lb 4 oz Ground beef, raw (no more than 15% fat)
- 2 lb 13½ oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 2 lb 13½ oz Pinto beans, dry, cooked (see Notes)
- 7 oz *Onions, fresh, chopped
- 6 oz *Green bell peppers, fresh
- 6 oz *Red bell peppers, fresh
- 11 oz Corn, frozen
- 1 oz Cilantro, fresh, chopped
- - - Water
- 14 oz Tomato paste, canned, no-salt-added
- 1 lb 10 oz Tomatoes, canned, diced, no-salt-added, undrained
- 12 oz Cheddar cheese, reduced-fat, shredded
- 8 oz Whole-wheat flour
- 8 oz. White whole-grain cornmeal
- 3 oz Sugar
- - - Baking powder
- - - Salt
- 3 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 1 Tbsp Garlic powder
- ¾ tsp Black pepper, ground
- 2 Tbsp Chili Powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika
- 1½ tsp Onion powder
- 2¹⁄2 cups Ground beef, raw (no more than 15% fat)
- 1 qt 2¼ cups (²⁄3 No. 10 can) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 1 qt 2¼ cups Pinto beans, dry, cooked (see Notes)
- 1¹⁄3 cups *Onions, fresh, chopped
- 1¹⁄8 cups *Green bell peppers, fresh
- 1¹⁄8 cups *Red bell peppers, fresh
- 2 cups Corn, frozen
- 1³⁄4 cups Cilantro, fresh, chopped
- 2¹⁄2 cups Water
- 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
- 3 cups 2 Tbsp (¹⁄4 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 3 cups Cheddar cheese, reduced-fat, shredded
- 1¹⁄2 cups Whole-wheat flour
- 1¹⁄4 cups White whole-grain cornmeal
- ¹⁄3 cup 2 Tbsp Sugar
- 1 Tbsp 1 tsp Baking powder
- ³⁄4 tsp Salt
- ¹⁄3 cup Frozen whole eggs, thawed
- 1³⁄4 cups Nonfat milk
- ¹⁄4 cup Canola oil
50 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 2 lb 8 oz Ground beef, raw (no more than 15% fat)
- 5 lb 11 oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 5 lb 11 oz Pinto beans, dry, cooked (see Notes)
- 14 oz *Onions, fresh, chopped
- 12 oz *Green bell peppers, fresh
- 12 oz *Red bell peppers, fresh
- 1 lb 6 oz Corn, frozen
- 2 oz Cilantro, fresh, chopped
- - - Water
- 1 lb 12 oz Tomato paste, canned, no-salt-added
- 3 lb 4 oz Tomatoes, canned, diced, no-salt-added, undrained
- 24 oz Cheddar cheese, reduced-fat, shredded
- 1 lb Whole-wheat flour
- 1 lb White whole-grain cornmeal
- 6 oz Sugar
- - - Baking powder
- - - Salt
- 6 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 2 Tbsp Garlic powder
- 1½ tsp Black pepper, ground
- ¼ cup Chili powder
- 3 Tbsp Cumin, ground
- 1 Tbsp Paprika
- 1 Tbsp Onion powder
- 1 qt 1 cup Ground beef, raw (no more than 15% fat)
- 3 qt ½ cup (1¹⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 3 qt ½ cup Pinto beans, dry, cooked (see Notes)
- 2⅔ cups *Onions, fresh, chopped
- 2¼ cups *Green bell peppers, fresh
- 1 qt Corn, frozen
- 3½ cups Cilantro, fresh, chopped
- 1 qt 1 cup Water
- 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
- 1 qt 2¼ cups (¹⁄2 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
- 3 cups Whole-wheat flour
- 2½ cups White whole-grain cornmeal
- 1 cup Sugar
- ¼ cup Baking powder
- 1½ tsp Salt
- ⅔ cup Frozen whole eggs, thawed
- 3½ cups Nonfat milk
- ½ cup Canola oil
Quantity
25 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili Powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 1 lb 4 oz Ground beef, raw (no more than 15% fat)
- 2 lb 13½ oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 2 lb 13½ oz Pinto beans, dry, cooked (see Notes)
- 7 oz *Onions, fresh, chopped
- 6 oz *Green bell peppers, fresh
- 6 oz *Red bell peppers, fresh
- 11 oz Corn, frozen
- 1 oz Cilantro, fresh, chopped
- - - Water
- 14 oz Tomato paste, canned, no-salt-added
- 1 lb 10 oz Tomatoes, canned, diced, no-salt-added, undrained
- 12 oz Cheddar cheese, reduced-fat, shredded
- 8 oz Whole-wheat flour
- 8 oz. White whole-grain cornmeal
- 3 oz Sugar
- - - Baking powder
- - - Salt
- 3 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 1 Tbsp Garlic powder
- ¾ tsp Black pepper, ground
- 2 Tbsp Chili Powder
- 1 Tbsp 1½ tsp Cumin, ground
- 1½ tsp Paprika
- 1½ tsp Onion powder
- 2¹⁄2 cups Ground beef, raw (no more than 15% fat)
- 1 qt 2¼ cups (²⁄3 No. 10 can) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 1 qt 2¼ cups Pinto beans, dry, cooked (see Notes)
- 1¹⁄3 cups *Onions, fresh, chopped
- 1¹⁄8 cups *Green bell peppers, fresh
- 1¹⁄8 cups *Red bell peppers, fresh
- 2 cups Corn, frozen
- 1³⁄4 cups Cilantro, fresh, chopped
- 2¹⁄2 cups Water
- 1¹⁄2 cups (¹⁄8 No. 10 can) Tomato paste, canned, no-salt-added
- 3 cups 2 Tbsp (¹⁄4 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 3 cups Cheddar cheese, reduced-fat, shredded
- 1¹⁄2 cups Whole-wheat flour
- 1¹⁄4 cups White whole-grain cornmeal
- ¹⁄3 cup 2 Tbsp Sugar
- 1 Tbsp 1 tsp Baking powder
- ³⁄4 tsp Salt
- ¹⁄3 cup Frozen whole eggs, thawed
- 1³⁄4 cups Nonfat milk
- ¹⁄4 cup Canola oil
50 Servings
Weight
- - - Garlic powder
- - - Black pepper, ground
- - - Chili powder
- - - Cumin, ground
- - - Paprika
- - - Onion powder
- 2 lb 8 oz Ground beef, raw (no more than 15% fat)
- 5 lb 11 oz Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 5 lb 11 oz Pinto beans, dry, cooked (see Notes)
- 14 oz *Onions, fresh, chopped
- 12 oz *Green bell peppers, fresh
- 12 oz *Red bell peppers, fresh
- 1 lb 6 oz Corn, frozen
- 2 oz Cilantro, fresh, chopped
- - - Water
- 1 lb 12 oz Tomato paste, canned, no-salt-added
- 3 lb 4 oz Tomatoes, canned, diced, no-salt-added, undrained
- 24 oz Cheddar cheese, reduced-fat, shredded
- 1 lb Whole-wheat flour
- 1 lb White whole-grain cornmeal
- 6 oz Sugar
- - - Baking powder
- - - Salt
- 6 oz Frozen whole eggs, thawed
- - - Nonfat milk
- - - Canola oil
Measure
- 2 Tbsp Garlic powder
- 1½ tsp Black pepper, ground
- ¼ cup Chili powder
- 3 Tbsp Cumin, ground
- 1 Tbsp Paprika
- 1 Tbsp Onion powder
- 1 qt 1 cup Ground beef, raw (no more than 15% fat)
- 3 qt ½ cup (1¹⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
- - - OR
- 3 qt ½ cup Pinto beans, dry, cooked (see Notes)
- 2⅔ cups *Onions, fresh, chopped
- 2¼ cups *Green bell peppers, fresh
- 1 qt Corn, frozen
- 3½ cups Cilantro, fresh, chopped
- 1 qt 1 cup Water
- 3 cups (¹⁄4 No. 10 can) Tomato paste, canned, no-salt-added
- 1 qt 2¼ cups (¹⁄2 No. 10 can) Tomatoes, canned, diced, no-salt-added, undrained
- 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
- 3 cups Whole-wheat flour
- 2½ cups White whole-grain cornmeal
- 1 cup Sugar
- ¼ cup Baking powder
- 1½ tsp Salt
- ⅔ cup Frozen whole eggs, thawed
- 3½ cups Nonfat milk
- ½ cup Canola oil
*See Marketing Guide
Instructions
- Combine all spices in a bowl. Stir well.
- Place ground beef and half of spices in a medium stock pot. Heat over medium–high heat uncovered for 5–8 minutes. Stir often until meat is well done.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Remove beef from heat. Drain beef in a colander. Set aside for step 7.
- Return pot back to heat. Add pinto beans, onions, peppers, corn, cilantro, and remaining spices. Stir for 30 seconds.
- Add water. After 1 minute, reduce heat to low.
- Add tomato paste, diced tomatoes, and drained ground beef. Stir well. Simmer uncovered over low heat for 10–15 minutes.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- If desired, prepare ground beef mixture ahead and refrigerate overnight.
- Fold cheese into beef and bean mixture.
- Pour 1 gal (about 9 lb 8 oz) of mixture into each steam table pan (12″ x 20″ x 2¹⁄2″). For 25 servings, use 1 pan. For 50 servings, use 2 pans.
- Set aside for step 17.
- Critical Control Point: Cool to 40 °F or lower within 4 hours, if using next day.
- For cornbread topping: Combine flour, cornmeal, sugar, baking powder, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix for 1 minute on low speed.
- Combine eggs, milk, and oil in a large bowl. Stir well. Add egg mixture to dry ingredients. Mix until dry ingredients are moistened. DO NOT OVER MIX. For 25 servings, mix for 1–2 minutes on medium speed.For 50 servings, mix for 2–3 minutes on medium speed.
- Cool meat mixture slightly before pouring batter on top.
- Pour 2 lb 4 oz (3³⁄4 cups) batter over cooled meat mixture in each pan and spread into corners of pan.
- Bake until lightly browned: Conventional oven: 400 °F for 30–35 minutes. Convection oven: 350 °F for 20–25 minutes.
- Critical Control Point: Hold for hot service at 140 °F or higher.
- Remove from oven. Cool for 10 minutes.
- Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (about 2³⁄8" x 4").
Nutrition INFORMATION
Beef and Bean Tamale Pie USDA Recipe for Child Care Centers
Amount Per Serving
1 piece
Calories
270
Total Fat
8
g
12
%
Saturated Fat
3
g
19
%
Cholesterol
36
mg
12
%
Sodium
388
mg
17
%
Total Carbohydrate
35
g
12
%
Dietary Fiber
6
g
25
%
Total Sugars
8
g
9
%
Protein
15
g
30
%
Vitamin D
13
IU
87
%
Calcium
219
mg
22
%
Iron
3
mg
17
%
Potassium
567
mg
16
%
N/A=data not available
*Marketing Guide
25 Servings:
Mature onions: 8 oz Green bell peppers: 8 oz Red bell peppers: 8 oz
50 Servings:
Mature onions: 1 lb Green bell peppers: 1 lb Red bell peppers; 1 lb
Notes
*See Marketing Guide for purchasing information on foods that will change during
preparation or when a variation of the ingredients is available. Cooking Process #3: Complex Food Preparation. How to Cook Dry Beans Special tip for preparing dry beans: SOAKING BEANS OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and
refrigerate overnight. Discard the water. Proceed with recipe. QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans
and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the
water. Proceed with recipe. COOKING BEANS Once the beans have been soaked, add 1¾ qt water for every 1 lb of dry beans.
Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.
Critical Control Point: Hold for hot service at 140 °F or higher. OR Chill for later use. Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4
hours. 1 lb dry pinto beans = about 2³⁄8 cups dry or 5¼ cups cooked beans.
preparation or when a variation of the ingredients is available. Cooking Process #3: Complex Food Preparation. How to Cook Dry Beans Special tip for preparing dry beans: SOAKING BEANS OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and
refrigerate overnight. Discard the water. Proceed with recipe. QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans
and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the
water. Proceed with recipe. COOKING BEANS Once the beans have been soaked, add 1¾ qt water for every 1 lb of dry beans.
Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.
Critical Control Point: Hold for hot service at 140 °F or higher. OR Chill for later use. Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4
hours. 1 lb dry pinto beans = about 2³⁄8 cups dry or 5¼ cups cooked beans.
Yield / Volume
25 Servings:
About 9 lb 11 ozAbout 1 gal 3¹⁄2 cups/1 steam table pan (12" x 20" x 2¹⁄2")
50 Servings:
About 19 lb 6 ozAbout 2 gal 1 qt 3 cups/2 steam table pans (12" x 20" x 2¹⁄2")
