Beef Tamale Pie USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Beef Tamale Pie contains lean ground beef combined with tomato paste, vegetables, and spices then topped with a whole grain cornbread and baked.
NSLP/SBP CREDITING INFORMATION
1 piece provides 1.5 oz equivalent meat/meat alternate, ³⁄8 cup red/orange vegetable, and 1 oz equivalent grains.
3.25 from 4 votes

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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 onions, peppers, corn, cilantro, and remaining spices. Stir for 30 seconds.
  • Add water. After one 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.
  • Pour 3 qt 2 cup (about 7 lb 6 oz) mixture into each steam table pan (12" x 20" x 2½").
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Set aside for step 16.
  • Critical Control Point: Cool to 41 °F or lower within 4 hours.
  • If desired, prepare ground beef mixture ahead and refrigerate overnight.
  • 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 OVERMIX.
    For 50 servings, mix for 2–3 minutes on medium speed.
    For 100 servings, mix for 3–4 minutes on medium speed.
  • Cool meat mixture slightly before pouring batter on top.
  • Pour 2 lb 4 oz (3¾ 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 135 °F or higher.
  • Remove from oven. Cool for 10 minutes.
  • Portion: Cut each pan 5 x 5 (25 pieces per pan).
    Serve 1 piece.

Nutrition INFORMATION

Beef Tamale Pie USDA Recipe for Schools
Amount Per Serving
 
1 piece
Calories
248
Total Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
49
mg
16
%
Sodium
 
389
mg
17
%
Total Carbohydrate
 
27
g
9
%
Dietary Fiber
 
4
g
17
%
Total Sugars
 
8
g
9
%
Protein
 
15
g
30
%
Vitamin D
 
12
IU
80
%
Calcium
 
73
mg
7
%
Iron
 
3
mg
17
%
Potassium
 
534
mg
15
%
N/A=data not available
*Marketing Guide
50 Servings:
Mature onions: 1 lb
Red bell peppers: 10 oz
Green bell peppers: 10 oz
100 Servings:
Mature onions: 2 lb
Red bell peppers: 1 lb 4 oz
Green bell peppers: 1 lb 4 oz

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.
Yield / Volume
50 Servings:
About 16 lb
About 2 gal/2 steam table pans
(12" x 20" x 2¹⁄2")
100 Servings:
About 32 lb
About 4 gal/4 steam table pans
(12" x 20" x 2¹⁄2")