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Turkey & Roasted Zucchini Tamale Casserole State(Illinois) Child Nutrition Agency Developed Recipe

This savory Turkey & Roasted Zucchini Tamale Casserole features turkey and Illinois vegetable chili filling baked with a homemade cornbread topping.
Recipe Project Name: Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development
Illinois State Board of Education
NSLP/SBP crediting information:
One 2” x 5” piece provides 1 ¼ oz eq meat/meat alternate, 1 ½ oz eq grains, ⅛ cup red/orange vegetable, ¼ cup other vegetable, ⅛ cup additional vegetable.
Prep Time1 hour
Cook Time35 minutes
Total Time1 hour 35 minutes
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Roast, Sauté, Simmer
Season: Summer, Fall, Spring, Winter
Calories: 309

Ingredients

50 Servings

    Weight

    • 6 lb Turkey, ground, raw, no more than 15% fat
    • - - Vegetable oil, divided
    • 2 lb 12 oz *Onions, white, fresh, diced
    • 1 lb *Bell peppers, yellow and green, fresh, diced
    • 8 oz Green chilies, diced, canned, undrained
    • - - Garlic, granulated
    • - - Chili powder
    • - - Cumin
    • - - Paprika
    • - - Black pepper, ground
    • - - Salt, divided
    • 3 lb 8 oz  Tomatoes, diced, no salt added, canned, undrained 
    • 15 oz Tomato sauce, no salt added, canned
    • 8 oz Tomato paste, no salt added, canned
    • - - Water
    • - - Bay leaves, whole, dried
    • - - Cilantro, fresh, chopped
    • 2 lb 6 oz *Zucchini, fresh, diced
    • 1 lb 8 oz Whole wheat flour
    • 1 lb 8 oz Cornmeal, enriched
    • 5 oz Sugar
    • - - Baking powder
    • - - Milk, skim
    • 10 ½ oz Whole eggs, frozen, thawed
    • 1 lb Sweet corn, whole kernels, no salt added, canned, drained

    Measure

    • 3 qt Turkey, ground, raw, no more than 15% fat
    • ¾ cup 2 Tbsp Vegetable oil, divided
    • 2 qt ½ cup *Onions. white, fresh, diced
    • 3 cups *Bell peppers, yellow and green, fresh, diced
    • 1 cup Green chilies, diced, canned, undrained
    • 3 ½ Tbsp Garlic, granulated
    • ⅓ cup ½ Tbsp Chili powder
    • 1 Tbsp Cumin
    • 1 Tbsp Paprika
    • 2 ¼ tsp Black pepper, ground
    • 2 ¾ tsp Salt, divided
    • 1 qt 3 cups (About 2 No. 2½ cans) Tomatoes, diced, no salt added, canned, undrained 
    • 1 ¾ cups (1 No. 300 can)  Tomato sauce, no salt added, canned
    • ¾ cup 1 Tbsp Tomato paste, no salt added, canned
    • 2 cups Water
    • 3 each Bay leaves, whole, dried
    • ½ cup Cilantro, fresh, chopped
    • 2 qt ⅓ cup *Zucchini, fresh, diced
    • 1 qt 1 ¼ cups Whole wheat flour
    • 1 qt 1 cup 1 Tbsp Cornmeal, enriched
    • ⅔ cup 2 tsp Sugar
    • 1 tsp Baking powder
    • 1 qt 1 ½ cups 2 Tbsp Milk, skim
    • 1 ¼ cups Whole eggs, frozen, thawed
    • 2 ¼ cups Sweet corn, whole kernels, no salt added, canned, drained

    100 Servings

      Weight

      • 12 lb Turkey, ground, raw, no more than 15% fat
      • - - Vegetable oil, divided
      • 5 lb 8 oz *Onions, white, fresh, diced
      • 2 lb *Bell peppers, yellow and green, fresh, diced
      • 1 lb Green chilies, diced, canned, undrained
      • - - Garlic, granulated
      • - - Chili powder
      • - - Cumin
      • - - Paprika
      • - - Black pepper, ground
      • - - Salt, divided
      • 7 lb Tomatoes, diced, no salt added, canned, undrained
      • 1 lb 14 oz Tomato sauce, no salt added, canned
      • 1 lb Tomato paste, no salt added, canned
      • - - Water
      • - - Bay leaves, whole, dried
      • - - Cilantro, fresh, chopped
      • 4 lb 12 oz *Zucchini, fresh, diced
      • 3 lb Whole wheat flour
      • 3 lb Cornmeal, enriched
      • 10 oz Sugar
      • - - Baking powder
      • - - Milk, skim
      • 1 lb 5 oz Whole eggs, frozen, thawed
      • 2 lb Sweet corn, whole kernels, no salt added, canned, drained

      Measure

      • 1 gal 2 qt Turkey, ground, raw, no more than 15% fat
      • 1 ¾ cups Vegetable oil, divided
      • 1 gal 1 cup *Onions, white, fresh, diced
      • 1 qt 2 cups *Bell peppers, yellow and green, fresh, diced
      • 2 cups Green chilies, diced, canned, undrained
      • ¼ cup 3 Tbsp Tbsp Garlic, granulated
      • ¾ cup Chili powder
      • 2 Tbsp Cumin
      • 2 Tbsp Paprika
      • 1 ½ Tbsp Black pepper, ground
      • 1 Tbsp 2 ½ tsp Salt, divided
      • 3 qt 2 cups Tomatoes, diced, no salt added, canned, undrained
      • 3 ½ cups Tomato sauce, no salt added, canned
      • 1 ½ cups 2 Tbsp Tomato paste, no salt added, canned
      • 1 qt Water
      • 6 each Bay leaves, whole, dried
      • 1 cup Cilantro, fresh, chopped
      • 1 gal ⅔ cup *Zucchini, fresh, diced
      • 2 qt 2 ½ cups Whole wheat flour
      • 2 qt 2 cups 2 Tbsp Cornmeal, enriched
      • 1 ⅓ cups 1 Tbsp 1 tsp Sugar
      • 2 tsp Baking powder
      • 2 qt 3 ¼ cups Milk, skim
      • 2 ½ cups Whole eggs, frozen, thawed
      • 1 qt ½ cup Sweet corn, whole kernels, no salt added, canned, drained

      -

      50 Servings

        Weight

        • 6 lb Turkey, ground, raw, no more than 15% fat
        • - - Vegetable oil, divided
        • 2 lb 12 oz *Onions, white, fresh, diced
        • 1 lb *Bell peppers, yellow and green, fresh, diced
        • 8 oz Green chilies, diced, canned, undrained
        • - - Garlic, granulated
        • - - Chili powder
        • - - Cumin
        • - - Paprika
        • - - Black pepper, ground
        • - - Salt, divided
        • 3 lb 8 oz  Tomatoes, diced, no salt added, canned, undrained 
        • 15 oz Tomato sauce, no salt added, canned
        • 8 oz Tomato paste, no salt added, canned
        • - - Water
        • - - Bay leaves, whole, dried
        • - - Cilantro, fresh, chopped
        • 2 lb 6 oz *Zucchini, fresh, diced
        • 1 lb 8 oz Whole wheat flour
        • 1 lb 8 oz Cornmeal, enriched
        • 5 oz Sugar
        • - - Baking powder
        • - - Milk, skim
        • 10 ½ oz Whole eggs, frozen, thawed
        • 1 lb Sweet corn, whole kernels, no salt added, canned, drained

        Measure

        • 3 qt Turkey, ground, raw, no more than 15% fat
        • ¾ cup 2 Tbsp Vegetable oil, divided
        • 2 qt ½ cup *Onions. white, fresh, diced
        • 3 cups *Bell peppers, yellow and green, fresh, diced
        • 1 cup Green chilies, diced, canned, undrained
        • 3 ½ Tbsp Garlic, granulated
        • ⅓ cup ½ Tbsp Chili powder
        • 1 Tbsp Cumin
        • 1 Tbsp Paprika
        • 2 ¼ tsp Black pepper, ground
        • 2 ¾ tsp Salt, divided
        • 1 qt 3 cups (About 2 No. 2½ cans) Tomatoes, diced, no salt added, canned, undrained 
        • 1 ¾ cups (1 No. 300 can)  Tomato sauce, no salt added, canned
        • ¾ cup 1 Tbsp Tomato paste, no salt added, canned
        • 2 cups Water
        • 3 each Bay leaves, whole, dried
        • ½ cup Cilantro, fresh, chopped
        • 2 qt ⅓ cup *Zucchini, fresh, diced
        • 1 qt 1 ¼ cups Whole wheat flour
        • 1 qt 1 cup 1 Tbsp Cornmeal, enriched
        • ⅔ cup 2 tsp Sugar
        • 1 tsp Baking powder
        • 1 qt 1 ½ cups 2 Tbsp Milk, skim
        • 1 ¼ cups Whole eggs, frozen, thawed
        • 2 ¼ cups Sweet corn, whole kernels, no salt added, canned, drained

        100 Servings

          Weight

          • 12 lb Turkey, ground, raw, no more than 15% fat
          • - - Vegetable oil, divided
          • 5 lb 8 oz *Onions, white, fresh, diced
          • 2 lb *Bell peppers, yellow and green, fresh, diced
          • 1 lb Green chilies, diced, canned, undrained
          • - - Garlic, granulated
          • - - Chili powder
          • - - Cumin
          • - - Paprika
          • - - Black pepper, ground
          • - - Salt, divided
          • 7 lb Tomatoes, diced, no salt added, canned, undrained
          • 1 lb 14 oz Tomato sauce, no salt added, canned
          • 1 lb Tomato paste, no salt added, canned
          • - - Water
          • - - Bay leaves, whole, dried
          • - - Cilantro, fresh, chopped
          • 4 lb 12 oz *Zucchini, fresh, diced
          • 3 lb Whole wheat flour
          • 3 lb Cornmeal, enriched
          • 10 oz Sugar
          • - - Baking powder
          • - - Milk, skim
          • 1 lb 5 oz Whole eggs, frozen, thawed
          • 2 lb Sweet corn, whole kernels, no salt added, canned, drained

          Measure

          • 1 gal 2 qt Turkey, ground, raw, no more than 15% fat
          • 1 ¾ cups Vegetable oil, divided
          • 1 gal 1 cup *Onions, white, fresh, diced
          • 1 qt 2 cups *Bell peppers, yellow and green, fresh, diced
          • 2 cups Green chilies, diced, canned, undrained
          • ¼ cup 3 Tbsp Tbsp Garlic, granulated
          • ¾ cup Chili powder
          • 2 Tbsp Cumin
          • 2 Tbsp Paprika
          • 1 ½ Tbsp Black pepper, ground
          • 1 Tbsp 2 ½ tsp Salt, divided
          • 3 qt 2 cups Tomatoes, diced, no salt added, canned, undrained
          • 3 ½ cups Tomato sauce, no salt added, canned
          • 1 ½ cups 2 Tbsp Tomato paste, no salt added, canned
          • 1 qt Water
          • 6 each Bay leaves, whole, dried
          • 1 cup Cilantro, fresh, chopped
          • 1 gal ⅔ cup *Zucchini, fresh, diced
          • 2 qt 2 ½ cups Whole wheat flour
          • 2 qt 2 cups 2 Tbsp Cornmeal, enriched
          • 1 ⅓ cups 1 Tbsp 1 tsp Sugar
          • 2 tsp Baking powder
          • 2 qt 3 ¼ cups Milk, skim
          • 2 ½ cups Whole eggs, frozen, thawed
          • 1 qt ½ cup Sweet corn, whole kernels, no salt added, canned, drained

          Instructions

          • Chili:
            Add vegetable oil to a large stock pot or tilt skillet over medium heat.
            For 50 servings, use 1 Tbsp of vegetable oil.
            For 100 servings, use 2 Tbsp of vegetable oil.
          • Cook ground turkey, stirring often, for about 10 minutes or until meat is thoroughly cooked through.
            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • Add onions, bell peppers, and green chilies with liquid to the stock pot. Cook until onions are translucent.
          • Add garlic, chili powder, cumin, paprika, black pepper, and salt to the stock pot. Stir well.
            For 50 servings, use 1 ½ tsp of salt.
            For 100 servings, use 1 Tbsp of salt.
          • Add tomatoes, tomato sauce, tomato paste, and water to the pot. Stir, then add bay leaves and cilantro and simmer for 20-30 minutes.
            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • Preheat oven to 425 °F.
          • Toss zucchini with vegetable oil on a baking sheet.
            For 50 servings, use 1 Tbsp vegetable oil.
            For 100 servings, use 2 Tbsp vegetable oil.
          • Roast zucchini in 425 °F oven until edges are golden brown (about 15-20 minutes).
          • Remove chili from heat. Add roasted zucchini to the stock pot and stir to combine.
          • Cornbread batter:
            Combine whole wheat flour, cornmeal, salt, sugar, and baking powder in a large bowl with a whisk.
            For 50 servings, use 1 ¼ tsp salt.
            For 100 servings, use 2 ½ tsp salt.
          • In another bowl, whisk together milk, eggs, and vegetable oil. Once combined, add to the large bowl of dry ingredients.
            For 50 servings, use ¾ cup vegetable oil.
            For 100 servings, use 1 ½ cups vegetable oil.
          • Add drained corn kernels to the bowl and combine until entire mixture is moistened, but still lumpy. Set aside for assembly.
          • Assembly and baking:
            Thoroughly coat 2 ½-inch deep full-sized foodservice pans with non-stick spray.
            For 50 servings, use two pans.
            For 100 servings, use four pans.
          • Fill each pan with chili until half full.
          • Pour half of the cornbread batter over chili in each pan. Spread batter evenly to the corners of the pan.
          • Bake in a conventional oven at 400 °F until cornbread is fully baked (about 30-35 minutes).
            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. Hold for hot service at 135 °F or higher.
          • Portion into 2” x 5” pieces for service.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          If cooking turkey in conventional oven, add ground turkey to a large roasting pan, or divided evenly with no more than 6 lb of ground turkey per sheet pan. Bake at 325 °F for approximately 18-20 minutes, stirring every few minutes until fully cooked.
          Optional: Top each serving with 1 Tbsp light sour cream.
          *Optional ingredients are not included in recipe nutrient analysis. Addition of optional ingredients may change crediting and/or nutrition information.
          Cooking Process #2: Same Day Service

          Nutrition

          Serving: 1piece (2” x 5”) | Calories: 309 | Total Carbohydrate: 35g | Protein: 15g | Total Fat: 12g | Saturated Fat: 2.6g | Cholesterol: 63mg | Sodium: 240mg | Dietary Fiber: 4g | Total Sugars: 8g | Vitamin A: 1114IU | Vitamin C: 14mg | Calcium: 112.6mg | Iron: 2.4mg