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.
2.50 from 6 votes
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Ingredients
 

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 9 oz Corn, frozen
    • 2 oz Cilantro, fresh, finely chopped
    • - - Water
    • 1 lb 12 oz Tomato paste, canned no-salt-added
    • 3 lb 4 oz Tomatoes, canned, no-salt-added, diced, 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 Whole eggs, frozen, thawed
    • - - Nonfat milk
    • - - Canola oil

    Measure

    • 2 Tbsp Garlic powder
    • 1 ¹⁄2 tsp Black pepper, ground
    • ¹⁄4 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 ¹⁄2 cup (1¹⁄3 No.10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
    • - - OR
    • 3 qt ¹⁄2 cup Pinto beans, dry, cooked (see Notes)
    • 2 ²⁄3 cups *Onions, fresh, chopped
    • 2¹⁄4 cups *Green bell peppers, fresh
    • 2¹⁄4 cups *Red bell peppers, fresh
    • 1 qt 2¹⁄4 cups Corn, frozen
    • 3¹⁄2 cups Cilantro, fresh, finely chopped
    • 1 qt 1 cup Water
    • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned no-salt-added
    • 1 qt 2¹⁄4 cups (¹⁄2 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
    • 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
    • 3 cups Whole-wheat flour
    • 2 ¹⁄2 cups White whole-grain cornmeal
    • 1 cup Sugar
    • ¹⁄4 cup Baking powder
    • 1 ¹⁄2 tsp Salt
    • ²⁄3 cup Whole eggs, frozen, thawed
    • 3¹⁄2 cups Nonfat milk
    • ¹⁄2 cup Canola oil

    100 Servings

      Weight

      • - - Garlic powder
      • - - Black pepper, ground
      • - - Chili powder
      • - - Cumin, ground
      • - - Paprika
      • - - Onion powder
      • 5 lb Ground beef, raw (no more than 15% fat)
      • 11 lb 6 oz Pinto beans canned, low-sodium, drained, rinsed, coarsely chopped
      • - - OR
      • 11 lb 6 oz Pinto beans, dry, cooked (see Notes)
      • 1 lb 12 oz *Onions, fresh, chopped
      • 1 lb 8 oz *Green bell peppers, fresh
      • 1 lb 8 oz *Red bell peppers, fresh
      • 2 lb 12 oz Corn, frozen
      • 4 oz Cilantro, fresh, finely chopped
      • - - Water
      • 3 lb 8 oz Tomato paste, canned no-salt-added
      • 6 lb 8 oz Tomatoes, canned, no-salt-added, diced, undrained
      • 48 oz Cheddar cheese, reduced-fat, shredded
      • 2 lb Whole-wheat flour
      • 2 lb White whole-grain cornmeal
      • 12 oz Sugar
      • - - Baking powder
      • - - Salt
      • 12 oz Whole eggs, frozen, thawed
      • - - Nonfat milk
      • - - Canola oil

      Measure

      • ¹⁄4 cup Garlic powder
      • 1 Tbsp Black pepper, ground
      • ¹⁄2 cup Chili powder
      • ¹⁄4 cup 2 Tbsp Cumin, ground
      • 2 Tbsp Paprika
      • 2 Tbsp Onion powder
      • 2 qt 2 cup Ground beef, raw (no more than 15% fat)
      • 1 gal 2 qt 1 cup (2²⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
      • - - OR
      • 1 gal 2 qt 1 cup Pinto beans, dry, cooked (see Notes)
      • 1 qt 1¹⁄3 cup *Onions, fresh, chopped
      • 1 qt ¹⁄2 cup *Green bell peppers,fresh
      • 1 qt ¹⁄2 cup *Red bell peppers, fresh
      • 2 qt Corn, frozen
      • 1 qt 3 cup Cilantro, fresh, finely chopped
      • 2 qt 2 cup Water
      • 1 qt 2 cup (¹⁄2 No. 10 can) Tomato paste, canned no-salt-added
      • 3 qt ¹⁄2 cup (1 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
      • 3 qt Cheddar cheese, reduced-fat, shredded
      • 1 qt 2 cups Whole-wheat flour
      • 1 qt 1 cup White whole-grain cornmeal
      • 2 cup Sugar
      • ¹⁄3 cup 1 Tbsp Baking powder
      • 1 Tbsp Salt
      • 1¹⁄3 cups Whole eggs, frozen, thawed
      • 1 qt 3 cups Nonfat milk
      • 1 cup Canola oil

      Quantity
       

      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 9 oz Corn, frozen
        • 2 oz Cilantro, fresh, finely chopped
        • - - Water
        • 1 lb 12 oz Tomato paste, canned no-salt-added
        • 3 lb 4 oz Tomatoes, canned, no-salt-added, diced, 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 Whole eggs, frozen, thawed
        • - - Nonfat milk
        • - - Canola oil

        Measure

        • 2 Tbsp Garlic powder
        • 1 ¹⁄2 tsp Black pepper, ground
        • ¹⁄4 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 ¹⁄2 cup (1¹⁄3 No.10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
        • - - OR
        • 3 qt ¹⁄2 cup Pinto beans, dry, cooked (see Notes)
        • 2 ²⁄3 cups *Onions, fresh, chopped
        • 2¹⁄4 cups *Green bell peppers, fresh
        • 2¹⁄4 cups *Red bell peppers, fresh
        • 1 qt 2¹⁄4 cups Corn, frozen
        • 3¹⁄2 cups Cilantro, fresh, finely chopped
        • 1 qt 1 cup Water
        • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned no-salt-added
        • 1 qt 2¹⁄4 cups (¹⁄2 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
        • 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
        • 3 cups Whole-wheat flour
        • 2 ¹⁄2 cups White whole-grain cornmeal
        • 1 cup Sugar
        • ¹⁄4 cup Baking powder
        • 1 ¹⁄2 tsp Salt
        • ²⁄3 cup Whole eggs, frozen, thawed
        • 3¹⁄2 cups Nonfat milk
        • ¹⁄2 cup Canola oil

        100 Servings

          Weight

          • - - Garlic powder
          • - - Black pepper, ground
          • - - Chili powder
          • - - Cumin, ground
          • - - Paprika
          • - - Onion powder
          • 5 lb Ground beef, raw (no more than 15% fat)
          • 11 lb 6 oz Pinto beans canned, low-sodium, drained, rinsed, coarsely chopped
          • - - OR
          • 11 lb 6 oz Pinto beans, dry, cooked (see Notes)
          • 1 lb 12 oz *Onions, fresh, chopped
          • 1 lb 8 oz *Green bell peppers, fresh
          • 1 lb 8 oz *Red bell peppers, fresh
          • 2 lb 12 oz Corn, frozen
          • 4 oz Cilantro, fresh, finely chopped
          • - - Water
          • 3 lb 8 oz Tomato paste, canned no-salt-added
          • 6 lb 8 oz Tomatoes, canned, no-salt-added, diced, undrained
          • 48 oz Cheddar cheese, reduced-fat, shredded
          • 2 lb Whole-wheat flour
          • 2 lb White whole-grain cornmeal
          • 12 oz Sugar
          • - - Baking powder
          • - - Salt
          • 12 oz Whole eggs, frozen, thawed
          • - - Nonfat milk
          • - - Canola oil

          Measure

          • ¹⁄4 cup Garlic powder
          • 1 Tbsp Black pepper, ground
          • ¹⁄2 cup Chili powder
          • ¹⁄4 cup 2 Tbsp Cumin, ground
          • 2 Tbsp Paprika
          • 2 Tbsp Onion powder
          • 2 qt 2 cup Ground beef, raw (no more than 15% fat)
          • 1 gal 2 qt 1 cup (2²⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
          • - - OR
          • 1 gal 2 qt 1 cup Pinto beans, dry, cooked (see Notes)
          • 1 qt 1¹⁄3 cup *Onions, fresh, chopped
          • 1 qt ¹⁄2 cup *Green bell peppers,fresh
          • 1 qt ¹⁄2 cup *Red bell peppers, fresh
          • 2 qt Corn, frozen
          • 1 qt 3 cup Cilantro, fresh, finely chopped
          • 2 qt 2 cup Water
          • 1 qt 2 cup (¹⁄2 No. 10 can) Tomato paste, canned no-salt-added
          • 3 qt ¹⁄2 cup (1 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
          • 3 qt Cheddar cheese, reduced-fat, shredded
          • 1 qt 2 cups Whole-wheat flour
          • 1 qt 1 cup White whole-grain cornmeal
          • 2 cup Sugar
          • ¹⁄3 cup 1 Tbsp Baking powder
          • 1 Tbsp Salt
          • 1¹⁄3 cups Whole eggs, frozen, thawed
          • 1 qt 3 cups Nonfat milk
          • 1 cup Canola oil

          Ingredients
           

          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 9 oz Corn, frozen
            • 2 oz Cilantro, fresh, finely chopped
            • - - Water
            • 1 lb 12 oz Tomato paste, canned no-salt-added
            • 3 lb 4 oz Tomatoes, canned, no-salt-added, diced, 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 Whole eggs, frozen, thawed
            • - - Nonfat milk
            • - - Canola oil

            Measure

            • 2 Tbsp Garlic powder
            • 1 ¹⁄2 tsp Black pepper, ground
            • ¹⁄4 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 ¹⁄2 cup (1¹⁄3 No.10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
            • - - OR
            • 3 qt ¹⁄2 cup Pinto beans, dry, cooked (see Notes)
            • 2 ²⁄3 cups *Onions, fresh, chopped
            • 2¹⁄4 cups *Green bell peppers, fresh
            • 2¹⁄4 cups *Red bell peppers, fresh
            • 1 qt 2¹⁄4 cups Corn, frozen
            • 3¹⁄2 cups Cilantro, fresh, finely chopped
            • 1 qt 1 cup Water
            • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned no-salt-added
            • 1 qt 2¹⁄4 cups (¹⁄2 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
            • 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
            • 3 cups Whole-wheat flour
            • 2 ¹⁄2 cups White whole-grain cornmeal
            • 1 cup Sugar
            • ¹⁄4 cup Baking powder
            • 1 ¹⁄2 tsp Salt
            • ²⁄3 cup Whole eggs, frozen, thawed
            • 3¹⁄2 cups Nonfat milk
            • ¹⁄2 cup Canola oil

            100 Servings

              Weight

              • - - Garlic powder
              • - - Black pepper, ground
              • - - Chili powder
              • - - Cumin, ground
              • - - Paprika
              • - - Onion powder
              • 5 lb Ground beef, raw (no more than 15% fat)
              • 11 lb 6 oz Pinto beans canned, low-sodium, drained, rinsed, coarsely chopped
              • - - OR
              • 11 lb 6 oz Pinto beans, dry, cooked (see Notes)
              • 1 lb 12 oz *Onions, fresh, chopped
              • 1 lb 8 oz *Green bell peppers, fresh
              • 1 lb 8 oz *Red bell peppers, fresh
              • 2 lb 12 oz Corn, frozen
              • 4 oz Cilantro, fresh, finely chopped
              • - - Water
              • 3 lb 8 oz Tomato paste, canned no-salt-added
              • 6 lb 8 oz Tomatoes, canned, no-salt-added, diced, undrained
              • 48 oz Cheddar cheese, reduced-fat, shredded
              • 2 lb Whole-wheat flour
              • 2 lb White whole-grain cornmeal
              • 12 oz Sugar
              • - - Baking powder
              • - - Salt
              • 12 oz Whole eggs, frozen, thawed
              • - - Nonfat milk
              • - - Canola oil

              Measure

              • ¹⁄4 cup Garlic powder
              • 1 Tbsp Black pepper, ground
              • ¹⁄2 cup Chili powder
              • ¹⁄4 cup 2 Tbsp Cumin, ground
              • 2 Tbsp Paprika
              • 2 Tbsp Onion powder
              • 2 qt 2 cup Ground beef, raw (no more than 15% fat)
              • 1 gal 2 qt 1 cup (2²⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
              • - - OR
              • 1 gal 2 qt 1 cup Pinto beans, dry, cooked (see Notes)
              • 1 qt 1¹⁄3 cup *Onions, fresh, chopped
              • 1 qt ¹⁄2 cup *Green bell peppers,fresh
              • 1 qt ¹⁄2 cup *Red bell peppers, fresh
              • 2 qt Corn, frozen
              • 1 qt 3 cup Cilantro, fresh, finely chopped
              • 2 qt 2 cup Water
              • 1 qt 2 cup (¹⁄2 No. 10 can) Tomato paste, canned no-salt-added
              • 3 qt ¹⁄2 cup (1 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
              • 3 qt Cheddar cheese, reduced-fat, shredded
              • 1 qt 2 cups Whole-wheat flour
              • 1 qt 1 cup White whole-grain cornmeal
              • 2 cup Sugar
              • ¹⁄3 cup 1 Tbsp Baking powder
              • 1 Tbsp Salt
              • 1¹⁄3 cups Whole eggs, frozen, thawed
              • 1 qt 3 cups Nonfat milk
              • 1 cup Canola oil

              Quantity
               

              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 9 oz Corn, frozen
                • 2 oz Cilantro, fresh, finely chopped
                • - - Water
                • 1 lb 12 oz Tomato paste, canned no-salt-added
                • 3 lb 4 oz Tomatoes, canned, no-salt-added, diced, 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 Whole eggs, frozen, thawed
                • - - Nonfat milk
                • - - Canola oil

                Measure

                • 2 Tbsp Garlic powder
                • 1 ¹⁄2 tsp Black pepper, ground
                • ¹⁄4 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 ¹⁄2 cup (1¹⁄3 No.10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
                • - - OR
                • 3 qt ¹⁄2 cup Pinto beans, dry, cooked (see Notes)
                • 2 ²⁄3 cups *Onions, fresh, chopped
                • 2¹⁄4 cups *Green bell peppers, fresh
                • 2¹⁄4 cups *Red bell peppers, fresh
                • 1 qt 2¹⁄4 cups Corn, frozen
                • 3¹⁄2 cups Cilantro, fresh, finely chopped
                • 1 qt 1 cup Water
                • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned no-salt-added
                • 1 qt 2¹⁄4 cups (¹⁄2 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
                • 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
                • 3 cups Whole-wheat flour
                • 2 ¹⁄2 cups White whole-grain cornmeal
                • 1 cup Sugar
                • ¹⁄4 cup Baking powder
                • 1 ¹⁄2 tsp Salt
                • ²⁄3 cup Whole eggs, frozen, thawed
                • 3¹⁄2 cups Nonfat milk
                • ¹⁄2 cup Canola oil

                100 Servings

                  Weight

                  • - - Garlic powder
                  • - - Black pepper, ground
                  • - - Chili powder
                  • - - Cumin, ground
                  • - - Paprika
                  • - - Onion powder
                  • 5 lb Ground beef, raw (no more than 15% fat)
                  • 11 lb 6 oz Pinto beans canned, low-sodium, drained, rinsed, coarsely chopped
                  • - - OR
                  • 11 lb 6 oz Pinto beans, dry, cooked (see Notes)
                  • 1 lb 12 oz *Onions, fresh, chopped
                  • 1 lb 8 oz *Green bell peppers, fresh
                  • 1 lb 8 oz *Red bell peppers, fresh
                  • 2 lb 12 oz Corn, frozen
                  • 4 oz Cilantro, fresh, finely chopped
                  • - - Water
                  • 3 lb 8 oz Tomato paste, canned no-salt-added
                  • 6 lb 8 oz Tomatoes, canned, no-salt-added, diced, undrained
                  • 48 oz Cheddar cheese, reduced-fat, shredded
                  • 2 lb Whole-wheat flour
                  • 2 lb White whole-grain cornmeal
                  • 12 oz Sugar
                  • - - Baking powder
                  • - - Salt
                  • 12 oz Whole eggs, frozen, thawed
                  • - - Nonfat milk
                  • - - Canola oil

                  Measure

                  • ¹⁄4 cup Garlic powder
                  • 1 Tbsp Black pepper, ground
                  • ¹⁄2 cup Chili powder
                  • ¹⁄4 cup 2 Tbsp Cumin, ground
                  • 2 Tbsp Paprika
                  • 2 Tbsp Onion powder
                  • 2 qt 2 cup Ground beef, raw (no more than 15% fat)
                  • 1 gal 2 qt 1 cup (2²⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
                  • - - OR
                  • 1 gal 2 qt 1 cup Pinto beans, dry, cooked (see Notes)
                  • 1 qt 1¹⁄3 cup *Onions, fresh, chopped
                  • 1 qt ¹⁄2 cup *Green bell peppers,fresh
                  • 1 qt ¹⁄2 cup *Red bell peppers, fresh
                  • 2 qt Corn, frozen
                  • 1 qt 3 cup Cilantro, fresh, finely chopped
                  • 2 qt 2 cup Water
                  • 1 qt 2 cup (¹⁄2 No. 10 can) Tomato paste, canned no-salt-added
                  • 3 qt ¹⁄2 cup (1 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
                  • 3 qt Cheddar cheese, reduced-fat, shredded
                  • 1 qt 2 cups Whole-wheat flour
                  • 1 qt 1 cup White whole-grain cornmeal
                  • 2 cup Sugar
                  • ¹⁄3 cup 1 Tbsp Baking powder
                  • 1 Tbsp Salt
                  • 1¹⁄3 cups Whole eggs, frozen, thawed
                  • 1 qt 3 cups Nonfat milk
                  • 1 cup Canola oil
                  *See Marketing Guide

                  Ingredients
                   

                  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 9 oz Corn, frozen
                    • 2 oz Cilantro, fresh, finely chopped
                    • - - Water
                    • 1 lb 12 oz Tomato paste, canned no-salt-added
                    • 3 lb 4 oz Tomatoes, canned, no-salt-added, diced, 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 Whole eggs, frozen, thawed
                    • - - Nonfat milk
                    • - - Canola oil

                    Measure

                    • 2 Tbsp Garlic powder
                    • 1 ¹⁄2 tsp Black pepper, ground
                    • ¹⁄4 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 ¹⁄2 cup (1¹⁄3 No.10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
                    • - - OR
                    • 3 qt ¹⁄2 cup Pinto beans, dry, cooked (see Notes)
                    • 2 ²⁄3 cups *Onions, fresh, chopped
                    • 2¹⁄4 cups *Green bell peppers, fresh
                    • 2¹⁄4 cups *Red bell peppers, fresh
                    • 1 qt 2¹⁄4 cups Corn, frozen
                    • 3¹⁄2 cups Cilantro, fresh, finely chopped
                    • 1 qt 1 cup Water
                    • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned no-salt-added
                    • 1 qt 2¹⁄4 cups (¹⁄2 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
                    • 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
                    • 3 cups Whole-wheat flour
                    • 2 ¹⁄2 cups White whole-grain cornmeal
                    • 1 cup Sugar
                    • ¹⁄4 cup Baking powder
                    • 1 ¹⁄2 tsp Salt
                    • ²⁄3 cup Whole eggs, frozen, thawed
                    • 3¹⁄2 cups Nonfat milk
                    • ¹⁄2 cup Canola oil

                    100 Servings

                      Weight

                      • - - Garlic powder
                      • - - Black pepper, ground
                      • - - Chili powder
                      • - - Cumin, ground
                      • - - Paprika
                      • - - Onion powder
                      • 5 lb Ground beef, raw (no more than 15% fat)
                      • 11 lb 6 oz Pinto beans canned, low-sodium, drained, rinsed, coarsely chopped
                      • - - OR
                      • 11 lb 6 oz Pinto beans, dry, cooked (see Notes)
                      • 1 lb 12 oz *Onions, fresh, chopped
                      • 1 lb 8 oz *Green bell peppers, fresh
                      • 1 lb 8 oz *Red bell peppers, fresh
                      • 2 lb 12 oz Corn, frozen
                      • 4 oz Cilantro, fresh, finely chopped
                      • - - Water
                      • 3 lb 8 oz Tomato paste, canned no-salt-added
                      • 6 lb 8 oz Tomatoes, canned, no-salt-added, diced, undrained
                      • 48 oz Cheddar cheese, reduced-fat, shredded
                      • 2 lb Whole-wheat flour
                      • 2 lb White whole-grain cornmeal
                      • 12 oz Sugar
                      • - - Baking powder
                      • - - Salt
                      • 12 oz Whole eggs, frozen, thawed
                      • - - Nonfat milk
                      • - - Canola oil

                      Measure

                      • ¹⁄4 cup Garlic powder
                      • 1 Tbsp Black pepper, ground
                      • ¹⁄2 cup Chili powder
                      • ¹⁄4 cup 2 Tbsp Cumin, ground
                      • 2 Tbsp Paprika
                      • 2 Tbsp Onion powder
                      • 2 qt 2 cup Ground beef, raw (no more than 15% fat)
                      • 1 gal 2 qt 1 cup (2²⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
                      • - - OR
                      • 1 gal 2 qt 1 cup Pinto beans, dry, cooked (see Notes)
                      • 1 qt 1¹⁄3 cup *Onions, fresh, chopped
                      • 1 qt ¹⁄2 cup *Green bell peppers,fresh
                      • 1 qt ¹⁄2 cup *Red bell peppers, fresh
                      • 2 qt Corn, frozen
                      • 1 qt 3 cup Cilantro, fresh, finely chopped
                      • 2 qt 2 cup Water
                      • 1 qt 2 cup (¹⁄2 No. 10 can) Tomato paste, canned no-salt-added
                      • 3 qt ¹⁄2 cup (1 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
                      • 3 qt Cheddar cheese, reduced-fat, shredded
                      • 1 qt 2 cups Whole-wheat flour
                      • 1 qt 1 cup White whole-grain cornmeal
                      • 2 cup Sugar
                      • ¹⁄3 cup 1 Tbsp Baking powder
                      • 1 Tbsp Salt
                      • 1¹⁄3 cups Whole eggs, frozen, thawed
                      • 1 qt 3 cups Nonfat milk
                      • 1 cup Canola oil

                      Quantity
                       

                      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 9 oz Corn, frozen
                        • 2 oz Cilantro, fresh, finely chopped
                        • - - Water
                        • 1 lb 12 oz Tomato paste, canned no-salt-added
                        • 3 lb 4 oz Tomatoes, canned, no-salt-added, diced, 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 Whole eggs, frozen, thawed
                        • - - Nonfat milk
                        • - - Canola oil

                        Measure

                        • 2 Tbsp Garlic powder
                        • 1 ¹⁄2 tsp Black pepper, ground
                        • ¹⁄4 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 ¹⁄2 cup (1¹⁄3 No.10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
                        • - - OR
                        • 3 qt ¹⁄2 cup Pinto beans, dry, cooked (see Notes)
                        • 2 ²⁄3 cups *Onions, fresh, chopped
                        • 2¹⁄4 cups *Green bell peppers, fresh
                        • 2¹⁄4 cups *Red bell peppers, fresh
                        • 1 qt 2¹⁄4 cups Corn, frozen
                        • 3¹⁄2 cups Cilantro, fresh, finely chopped
                        • 1 qt 1 cup Water
                        • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned no-salt-added
                        • 1 qt 2¹⁄4 cups (¹⁄2 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
                        • 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
                        • 3 cups Whole-wheat flour
                        • 2 ¹⁄2 cups White whole-grain cornmeal
                        • 1 cup Sugar
                        • ¹⁄4 cup Baking powder
                        • 1 ¹⁄2 tsp Salt
                        • ²⁄3 cup Whole eggs, frozen, thawed
                        • 3¹⁄2 cups Nonfat milk
                        • ¹⁄2 cup Canola oil

                        100 Servings

                          Weight

                          • - - Garlic powder
                          • - - Black pepper, ground
                          • - - Chili powder
                          • - - Cumin, ground
                          • - - Paprika
                          • - - Onion powder
                          • 5 lb Ground beef, raw (no more than 15% fat)
                          • 11 lb 6 oz Pinto beans canned, low-sodium, drained, rinsed, coarsely chopped
                          • - - OR
                          • 11 lb 6 oz Pinto beans, dry, cooked (see Notes)
                          • 1 lb 12 oz *Onions, fresh, chopped
                          • 1 lb 8 oz *Green bell peppers, fresh
                          • 1 lb 8 oz *Red bell peppers, fresh
                          • 2 lb 12 oz Corn, frozen
                          • 4 oz Cilantro, fresh, finely chopped
                          • - - Water
                          • 3 lb 8 oz Tomato paste, canned no-salt-added
                          • 6 lb 8 oz Tomatoes, canned, no-salt-added, diced, undrained
                          • 48 oz Cheddar cheese, reduced-fat, shredded
                          • 2 lb Whole-wheat flour
                          • 2 lb White whole-grain cornmeal
                          • 12 oz Sugar
                          • - - Baking powder
                          • - - Salt
                          • 12 oz Whole eggs, frozen, thawed
                          • - - Nonfat milk
                          • - - Canola oil

                          Measure

                          • ¹⁄4 cup Garlic powder
                          • 1 Tbsp Black pepper, ground
                          • ¹⁄2 cup Chili powder
                          • ¹⁄4 cup 2 Tbsp Cumin, ground
                          • 2 Tbsp Paprika
                          • 2 Tbsp Onion powder
                          • 2 qt 2 cup Ground beef, raw (no more than 15% fat)
                          • 1 gal 2 qt 1 cup (2²⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
                          • - - OR
                          • 1 gal 2 qt 1 cup Pinto beans, dry, cooked (see Notes)
                          • 1 qt 1¹⁄3 cup *Onions, fresh, chopped
                          • 1 qt ¹⁄2 cup *Green bell peppers,fresh
                          • 1 qt ¹⁄2 cup *Red bell peppers, fresh
                          • 2 qt Corn, frozen
                          • 1 qt 3 cup Cilantro, fresh, finely chopped
                          • 2 qt 2 cup Water
                          • 1 qt 2 cup (¹⁄2 No. 10 can) Tomato paste, canned no-salt-added
                          • 3 qt ¹⁄2 cup (1 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
                          • 3 qt Cheddar cheese, reduced-fat, shredded
                          • 1 qt 2 cups Whole-wheat flour
                          • 1 qt 1 cup White whole-grain cornmeal
                          • 2 cup Sugar
                          • ¹⁄3 cup 1 Tbsp Baking powder
                          • 1 Tbsp Salt
                          • 1¹⁄3 cups Whole eggs, frozen, thawed
                          • 1 qt 3 cups Nonfat milk
                          • 1 cup Canola oil
                          *See Marketing Guide

                          Ingredients
                           

                          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 9 oz Corn, frozen
                            • 2 oz Cilantro, fresh, finely chopped
                            • - - Water
                            • 1 lb 12 oz Tomato paste, canned no-salt-added
                            • 3 lb 4 oz Tomatoes, canned, no-salt-added, diced, 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 Whole eggs, frozen, thawed
                            • - - Nonfat milk
                            • - - Canola oil

                            Measure

                            • 2 Tbsp Garlic powder
                            • 1 ¹⁄2 tsp Black pepper, ground
                            • ¹⁄4 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 ¹⁄2 cup (1¹⁄3 No.10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
                            • - - OR
                            • 3 qt ¹⁄2 cup Pinto beans, dry, cooked (see Notes)
                            • 2 ²⁄3 cups *Onions, fresh, chopped
                            • 2¹⁄4 cups *Green bell peppers, fresh
                            • 2¹⁄4 cups *Red bell peppers, fresh
                            • 1 qt 2¹⁄4 cups Corn, frozen
                            • 3¹⁄2 cups Cilantro, fresh, finely chopped
                            • 1 qt 1 cup Water
                            • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned no-salt-added
                            • 1 qt 2¹⁄4 cups (¹⁄2 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
                            • 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
                            • 3 cups Whole-wheat flour
                            • 2 ¹⁄2 cups White whole-grain cornmeal
                            • 1 cup Sugar
                            • ¹⁄4 cup Baking powder
                            • 1 ¹⁄2 tsp Salt
                            • ²⁄3 cup Whole eggs, frozen, thawed
                            • 3¹⁄2 cups Nonfat milk
                            • ¹⁄2 cup Canola oil

                            100 Servings

                              Weight

                              • - - Garlic powder
                              • - - Black pepper, ground
                              • - - Chili powder
                              • - - Cumin, ground
                              • - - Paprika
                              • - - Onion powder
                              • 5 lb Ground beef, raw (no more than 15% fat)
                              • 11 lb 6 oz Pinto beans canned, low-sodium, drained, rinsed, coarsely chopped
                              • - - OR
                              • 11 lb 6 oz Pinto beans, dry, cooked (see Notes)
                              • 1 lb 12 oz *Onions, fresh, chopped
                              • 1 lb 8 oz *Green bell peppers, fresh
                              • 1 lb 8 oz *Red bell peppers, fresh
                              • 2 lb 12 oz Corn, frozen
                              • 4 oz Cilantro, fresh, finely chopped
                              • - - Water
                              • 3 lb 8 oz Tomato paste, canned no-salt-added
                              • 6 lb 8 oz Tomatoes, canned, no-salt-added, diced, undrained
                              • 48 oz Cheddar cheese, reduced-fat, shredded
                              • 2 lb Whole-wheat flour
                              • 2 lb White whole-grain cornmeal
                              • 12 oz Sugar
                              • - - Baking powder
                              • - - Salt
                              • 12 oz Whole eggs, frozen, thawed
                              • - - Nonfat milk
                              • - - Canola oil

                              Measure

                              • ¹⁄4 cup Garlic powder
                              • 1 Tbsp Black pepper, ground
                              • ¹⁄2 cup Chili powder
                              • ¹⁄4 cup 2 Tbsp Cumin, ground
                              • 2 Tbsp Paprika
                              • 2 Tbsp Onion powder
                              • 2 qt 2 cup Ground beef, raw (no more than 15% fat)
                              • 1 gal 2 qt 1 cup (2²⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
                              • - - OR
                              • 1 gal 2 qt 1 cup Pinto beans, dry, cooked (see Notes)
                              • 1 qt 1¹⁄3 cup *Onions, fresh, chopped
                              • 1 qt ¹⁄2 cup *Green bell peppers,fresh
                              • 1 qt ¹⁄2 cup *Red bell peppers, fresh
                              • 2 qt Corn, frozen
                              • 1 qt 3 cup Cilantro, fresh, finely chopped
                              • 2 qt 2 cup Water
                              • 1 qt 2 cup (¹⁄2 No. 10 can) Tomato paste, canned no-salt-added
                              • 3 qt ¹⁄2 cup (1 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
                              • 3 qt Cheddar cheese, reduced-fat, shredded
                              • 1 qt 2 cups Whole-wheat flour
                              • 1 qt 1 cup White whole-grain cornmeal
                              • 2 cup Sugar
                              • ¹⁄3 cup 1 Tbsp Baking powder
                              • 1 Tbsp Salt
                              • 1¹⁄3 cups Whole eggs, frozen, thawed
                              • 1 qt 3 cups Nonfat milk
                              • 1 cup Canola oil

                              Quantity
                               

                              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 9 oz Corn, frozen
                                • 2 oz Cilantro, fresh, finely chopped
                                • - - Water
                                • 1 lb 12 oz Tomato paste, canned no-salt-added
                                • 3 lb 4 oz Tomatoes, canned, no-salt-added, diced, 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 Whole eggs, frozen, thawed
                                • - - Nonfat milk
                                • - - Canola oil

                                Measure

                                • 2 Tbsp Garlic powder
                                • 1 ¹⁄2 tsp Black pepper, ground
                                • ¹⁄4 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 ¹⁄2 cup (1¹⁄3 No.10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
                                • - - OR
                                • 3 qt ¹⁄2 cup Pinto beans, dry, cooked (see Notes)
                                • 2 ²⁄3 cups *Onions, fresh, chopped
                                • 2¹⁄4 cups *Green bell peppers, fresh
                                • 2¹⁄4 cups *Red bell peppers, fresh
                                • 1 qt 2¹⁄4 cups Corn, frozen
                                • 3¹⁄2 cups Cilantro, fresh, finely chopped
                                • 1 qt 1 cup Water
                                • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned no-salt-added
                                • 1 qt 2¹⁄4 cups (¹⁄2 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
                                • 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
                                • 3 cups Whole-wheat flour
                                • 2 ¹⁄2 cups White whole-grain cornmeal
                                • 1 cup Sugar
                                • ¹⁄4 cup Baking powder
                                • 1 ¹⁄2 tsp Salt
                                • ²⁄3 cup Whole eggs, frozen, thawed
                                • 3¹⁄2 cups Nonfat milk
                                • ¹⁄2 cup Canola oil

                                100 Servings

                                  Weight

                                  • - - Garlic powder
                                  • - - Black pepper, ground
                                  • - - Chili powder
                                  • - - Cumin, ground
                                  • - - Paprika
                                  • - - Onion powder
                                  • 5 lb Ground beef, raw (no more than 15% fat)
                                  • 11 lb 6 oz Pinto beans canned, low-sodium, drained, rinsed, coarsely chopped
                                  • - - OR
                                  • 11 lb 6 oz Pinto beans, dry, cooked (see Notes)
                                  • 1 lb 12 oz *Onions, fresh, chopped
                                  • 1 lb 8 oz *Green bell peppers, fresh
                                  • 1 lb 8 oz *Red bell peppers, fresh
                                  • 2 lb 12 oz Corn, frozen
                                  • 4 oz Cilantro, fresh, finely chopped
                                  • - - Water
                                  • 3 lb 8 oz Tomato paste, canned no-salt-added
                                  • 6 lb 8 oz Tomatoes, canned, no-salt-added, diced, undrained
                                  • 48 oz Cheddar cheese, reduced-fat, shredded
                                  • 2 lb Whole-wheat flour
                                  • 2 lb White whole-grain cornmeal
                                  • 12 oz Sugar
                                  • - - Baking powder
                                  • - - Salt
                                  • 12 oz Whole eggs, frozen, thawed
                                  • - - Nonfat milk
                                  • - - Canola oil

                                  Measure

                                  • ¹⁄4 cup Garlic powder
                                  • 1 Tbsp Black pepper, ground
                                  • ¹⁄2 cup Chili powder
                                  • ¹⁄4 cup 2 Tbsp Cumin, ground
                                  • 2 Tbsp Paprika
                                  • 2 Tbsp Onion powder
                                  • 2 qt 2 cup Ground beef, raw (no more than 15% fat)
                                  • 1 gal 2 qt 1 cup (2²⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
                                  • - - OR
                                  • 1 gal 2 qt 1 cup Pinto beans, dry, cooked (see Notes)
                                  • 1 qt 1¹⁄3 cup *Onions, fresh, chopped
                                  • 1 qt ¹⁄2 cup *Green bell peppers,fresh
                                  • 1 qt ¹⁄2 cup *Red bell peppers, fresh
                                  • 2 qt Corn, frozen
                                  • 1 qt 3 cup Cilantro, fresh, finely chopped
                                  • 2 qt 2 cup Water
                                  • 1 qt 2 cup (¹⁄2 No. 10 can) Tomato paste, canned no-salt-added
                                  • 3 qt ¹⁄2 cup (1 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
                                  • 3 qt Cheddar cheese, reduced-fat, shredded
                                  • 1 qt 2 cups Whole-wheat flour
                                  • 1 qt 1 cup White whole-grain cornmeal
                                  • 2 cup Sugar
                                  • ¹⁄3 cup 1 Tbsp Baking powder
                                  • 1 Tbsp Salt
                                  • 1¹⁄3 cups Whole eggs, frozen, thawed
                                  • 1 qt 3 cups Nonfat milk
                                  • 1 cup Canola oil
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  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 9 oz Corn, frozen
                                    • 2 oz Cilantro, fresh, finely chopped
                                    • - - Water
                                    • 1 lb 12 oz Tomato paste, canned no-salt-added
                                    • 3 lb 4 oz Tomatoes, canned, no-salt-added, diced, 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 Whole eggs, frozen, thawed
                                    • - - Nonfat milk
                                    • - - Canola oil

                                    Measure

                                    • 2 Tbsp Garlic powder
                                    • 1 ¹⁄2 tsp Black pepper, ground
                                    • ¹⁄4 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 ¹⁄2 cup (1¹⁄3 No.10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
                                    • - - OR
                                    • 3 qt ¹⁄2 cup Pinto beans, dry, cooked (see Notes)
                                    • 2 ²⁄3 cups *Onions, fresh, chopped
                                    • 2¹⁄4 cups *Green bell peppers, fresh
                                    • 2¹⁄4 cups *Red bell peppers, fresh
                                    • 1 qt 2¹⁄4 cups Corn, frozen
                                    • 3¹⁄2 cups Cilantro, fresh, finely chopped
                                    • 1 qt 1 cup Water
                                    • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned no-salt-added
                                    • 1 qt 2¹⁄4 cups (¹⁄2 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
                                    • 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
                                    • 3 cups Whole-wheat flour
                                    • 2 ¹⁄2 cups White whole-grain cornmeal
                                    • 1 cup Sugar
                                    • ¹⁄4 cup Baking powder
                                    • 1 ¹⁄2 tsp Salt
                                    • ²⁄3 cup Whole eggs, frozen, thawed
                                    • 3¹⁄2 cups Nonfat milk
                                    • ¹⁄2 cup Canola oil

                                    100 Servings

                                      Weight

                                      • - - Garlic powder
                                      • - - Black pepper, ground
                                      • - - Chili powder
                                      • - - Cumin, ground
                                      • - - Paprika
                                      • - - Onion powder
                                      • 5 lb Ground beef, raw (no more than 15% fat)
                                      • 11 lb 6 oz Pinto beans canned, low-sodium, drained, rinsed, coarsely chopped
                                      • - - OR
                                      • 11 lb 6 oz Pinto beans, dry, cooked (see Notes)
                                      • 1 lb 12 oz *Onions, fresh, chopped
                                      • 1 lb 8 oz *Green bell peppers, fresh
                                      • 1 lb 8 oz *Red bell peppers, fresh
                                      • 2 lb 12 oz Corn, frozen
                                      • 4 oz Cilantro, fresh, finely chopped
                                      • - - Water
                                      • 3 lb 8 oz Tomato paste, canned no-salt-added
                                      • 6 lb 8 oz Tomatoes, canned, no-salt-added, diced, undrained
                                      • 48 oz Cheddar cheese, reduced-fat, shredded
                                      • 2 lb Whole-wheat flour
                                      • 2 lb White whole-grain cornmeal
                                      • 12 oz Sugar
                                      • - - Baking powder
                                      • - - Salt
                                      • 12 oz Whole eggs, frozen, thawed
                                      • - - Nonfat milk
                                      • - - Canola oil

                                      Measure

                                      • ¹⁄4 cup Garlic powder
                                      • 1 Tbsp Black pepper, ground
                                      • ¹⁄2 cup Chili powder
                                      • ¹⁄4 cup 2 Tbsp Cumin, ground
                                      • 2 Tbsp Paprika
                                      • 2 Tbsp Onion powder
                                      • 2 qt 2 cup Ground beef, raw (no more than 15% fat)
                                      • 1 gal 2 qt 1 cup (2²⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
                                      • - - OR
                                      • 1 gal 2 qt 1 cup Pinto beans, dry, cooked (see Notes)
                                      • 1 qt 1¹⁄3 cup *Onions, fresh, chopped
                                      • 1 qt ¹⁄2 cup *Green bell peppers,fresh
                                      • 1 qt ¹⁄2 cup *Red bell peppers, fresh
                                      • 2 qt Corn, frozen
                                      • 1 qt 3 cup Cilantro, fresh, finely chopped
                                      • 2 qt 2 cup Water
                                      • 1 qt 2 cup (¹⁄2 No. 10 can) Tomato paste, canned no-salt-added
                                      • 3 qt ¹⁄2 cup (1 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
                                      • 3 qt Cheddar cheese, reduced-fat, shredded
                                      • 1 qt 2 cups Whole-wheat flour
                                      • 1 qt 1 cup White whole-grain cornmeal
                                      • 2 cup Sugar
                                      • ¹⁄3 cup 1 Tbsp Baking powder
                                      • 1 Tbsp Salt
                                      • 1¹⁄3 cups Whole eggs, frozen, thawed
                                      • 1 qt 3 cups Nonfat milk
                                      • 1 cup Canola oil

                                      Quantity
                                       

                                      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 9 oz Corn, frozen
                                        • 2 oz Cilantro, fresh, finely chopped
                                        • - - Water
                                        • 1 lb 12 oz Tomato paste, canned no-salt-added
                                        • 3 lb 4 oz Tomatoes, canned, no-salt-added, diced, 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 Whole eggs, frozen, thawed
                                        • - - Nonfat milk
                                        • - - Canola oil

                                        Measure

                                        • 2 Tbsp Garlic powder
                                        • 1 ¹⁄2 tsp Black pepper, ground
                                        • ¹⁄4 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 ¹⁄2 cup (1¹⁄3 No.10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
                                        • - - OR
                                        • 3 qt ¹⁄2 cup Pinto beans, dry, cooked (see Notes)
                                        • 2 ²⁄3 cups *Onions, fresh, chopped
                                        • 2¹⁄4 cups *Green bell peppers, fresh
                                        • 2¹⁄4 cups *Red bell peppers, fresh
                                        • 1 qt 2¹⁄4 cups Corn, frozen
                                        • 3¹⁄2 cups Cilantro, fresh, finely chopped
                                        • 1 qt 1 cup Water
                                        • 3 cups (¹⁄4 No. 10 can) Tomato paste, canned no-salt-added
                                        • 1 qt 2¹⁄4 cups (¹⁄2 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
                                        • 1 qt 2 cups Cheddar cheese, reduced-fat, shredded
                                        • 3 cups Whole-wheat flour
                                        • 2 ¹⁄2 cups White whole-grain cornmeal
                                        • 1 cup Sugar
                                        • ¹⁄4 cup Baking powder
                                        • 1 ¹⁄2 tsp Salt
                                        • ²⁄3 cup Whole eggs, frozen, thawed
                                        • 3¹⁄2 cups Nonfat milk
                                        • ¹⁄2 cup Canola oil

                                        100 Servings

                                          Weight

                                          • - - Garlic powder
                                          • - - Black pepper, ground
                                          • - - Chili powder
                                          • - - Cumin, ground
                                          • - - Paprika
                                          • - - Onion powder
                                          • 5 lb Ground beef, raw (no more than 15% fat)
                                          • 11 lb 6 oz Pinto beans canned, low-sodium, drained, rinsed, coarsely chopped
                                          • - - OR
                                          • 11 lb 6 oz Pinto beans, dry, cooked (see Notes)
                                          • 1 lb 12 oz *Onions, fresh, chopped
                                          • 1 lb 8 oz *Green bell peppers, fresh
                                          • 1 lb 8 oz *Red bell peppers, fresh
                                          • 2 lb 12 oz Corn, frozen
                                          • 4 oz Cilantro, fresh, finely chopped
                                          • - - Water
                                          • 3 lb 8 oz Tomato paste, canned no-salt-added
                                          • 6 lb 8 oz Tomatoes, canned, no-salt-added, diced, undrained
                                          • 48 oz Cheddar cheese, reduced-fat, shredded
                                          • 2 lb Whole-wheat flour
                                          • 2 lb White whole-grain cornmeal
                                          • 12 oz Sugar
                                          • - - Baking powder
                                          • - - Salt
                                          • 12 oz Whole eggs, frozen, thawed
                                          • - - Nonfat milk
                                          • - - Canola oil

                                          Measure

                                          • ¹⁄4 cup Garlic powder
                                          • 1 Tbsp Black pepper, ground
                                          • ¹⁄2 cup Chili powder
                                          • ¹⁄4 cup 2 Tbsp Cumin, ground
                                          • 2 Tbsp Paprika
                                          • 2 Tbsp Onion powder
                                          • 2 qt 2 cup Ground beef, raw (no more than 15% fat)
                                          • 1 gal 2 qt 1 cup (2²⁄3 No. 10 cans) Pinto beans, canned, low-sodium, drained, rinsed, coarsely chopped
                                          • - - OR
                                          • 1 gal 2 qt 1 cup Pinto beans, dry, cooked (see Notes)
                                          • 1 qt 1¹⁄3 cup *Onions, fresh, chopped
                                          • 1 qt ¹⁄2 cup *Green bell peppers,fresh
                                          • 1 qt ¹⁄2 cup *Red bell peppers, fresh
                                          • 2 qt Corn, frozen
                                          • 1 qt 3 cup Cilantro, fresh, finely chopped
                                          • 2 qt 2 cup Water
                                          • 1 qt 2 cup (¹⁄2 No. 10 can) Tomato paste, canned no-salt-added
                                          • 3 qt ¹⁄2 cup (1 No. 10 can) Tomatoes, canned, no-salt-added, diced, undrained
                                          • 3 qt Cheddar cheese, reduced-fat, shredded
                                          • 1 qt 2 cups Whole-wheat flour
                                          • 1 qt 1 cup White whole-grain cornmeal
                                          • 2 cup Sugar
                                          • ¹⁄3 cup 1 Tbsp Baking powder
                                          • 1 Tbsp Salt
                                          • 1¹⁄3 cups Whole eggs, frozen, thawed
                                          • 1 qt 3 cups Nonfat milk
                                          • 1 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 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

                                          Nutrition Facts
                                          Beef and Bean Tamale Pie USDA Recipe for Schools
                                          Amount Per Serving 1 piece
                                          Calories 270 Calories from Fat 72
                                          % Daily Value*
                                          Total Fat 8g12%
                                          Saturated Fat 3g19%
                                          Cholesterol 36mg12%
                                          Sodium 388mg17%
                                          Potassium 567mg16%
                                          Total Carbohydrate 35g12%
                                          Dietary Fiber 6g25%
                                          Total Sugars 8g9%
                                          Protein 15g30%
                                          Vitamin D 13IU87%
                                          Calcium 219mg22%
                                          Iron 3mg17%
                                          *
                                          *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")