Beef And Bean Tamale Pie 50 100 Final 5

Beef and Bean Tamale Pie USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
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.
NSLP/SBP CREDITING INFORMATION
1 piece provides:
Legume as Meat Alternate: 1.5 oz equivalent meat/meat alternate, ³⁄8 cup red/orange vegetable, ¹⁄8 cup additional vegetable, and 1.0 oz equivalent grains.
OR
Legume as Vegetable: 1.0 oz equivalent meat/meat alternate, ¹⁄8 cup legume vegetable, ³⁄8 cup red/orange vegetable, ¹⁄8 cup additional vegetable, and 1.0 oz equivalent grains.
2.86 from 7 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 pinto beans, 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.
  • 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) 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 17.
  • Critical Control Point: Cool to 41 °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 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 (about 2 3⁄8" x 4").

Nutrition INFORMATION

Beef and Bean Tamale Pie USDA Recipe for Schools
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
50 Servings:
Mature Onions: 8 oz
Green Bell Peppers: 8 oz
Red Bell Peppers: 8 oz
100 Servings:
Mature Onions: 1 lb
Green Bell Peppers: 1 lb
Red Bell Peppers: 8 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 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1 3⁄4 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 13⁄4 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 5 1⁄4 cups cooked beans.
Yield / Volume
50 Servings:
About 19 lb 6 oz
About 2 gal 1 qt 3cups/2 steam table pans (12" x 20" x 2¹⁄2")
100 Servings:
About 38 lb 12 oz
About 4 gal 3 qt 2 cups/4 steam table pans (12" x 20" x 2¹⁄2")