Beef Tamale Pie Recipe

Number of Portions: 50

Ingredients:

• 5 lb. + 14 oz. Ground Beef
• 2-1/3 c. Raw Onions, chopped
• 2 Tbsp. Granulated Garlic
• 1-1/2 tsp. Ground Black Pepper
• 3 c. + 2 Tbsp. Canned Tomato Paste
• 1 qt. + 2-1/4 c/ Canned Diced Tomatoes, with juice
• 1 qt. + 1 c. Water
• 1/4 c. Chili powder
• 3 Tbsp. Ground cumin
• 1 Tbsp. Paprika
• 1 Tbsp. Onion powder
• 3-3/4 c. All-Purpose Flour
• 3-3/4 c. Corn Meal
• 1/2 c. Sugar
• 2 Tbsp. + 1 tsp. Baking Powder
• 3/4 tsp. Salt
• 4 large Eggs
• 3-3/4 c. Milk
• 1/2 c. Vegetable Oil
• 1 lb. + 10 oz. Cheddar Cheese, shredded
• Taco Sauce, optional

Instructions:

1. Brown ground beef. Drain. Continue to next step immediately.
2. Add onions, granulated garlic, pepper, tomato paste, tomatoes, water, and seasonings. Blend well.
3. Bring to boil. Reduce heat and simmer for 20-25 minutes. (Ground beef mixture may be prepared ahead and refrigerated overnight.)
4. Pour 5 lbs. 8 oz. (2 qt. 2 cups) mixture into each steam-table pan (12″ x 20″ x 2 ½”). For 50 servings, use 2 pans. Set aside for step 6.
5. For cornbread topping:
   1. Blend flour, cornmeal, sugar, baking powder, and salt in a mixer for one-minute, on low speed.
   2. In a separate bowl, mix eggs, milk, and oil.
   3. Add to dry ingredients.
   4. Blend 2-3 minutes on medium speed until dry ingredients are moistened. Batter will be lumpy.
6. Pour 2 lbs. 5 oz. (1 qt. ½ cup) batter over the meat mixture in each pan, and spread into corners of pan.
7. Bake: Conventional oven: 400° F for 30-35 minutes; Convection oven: 350° F for 25-30 minutes.
8. Sprinkle 13 oz. (3-¼ cups) cheese over cornbread in each pan.
9. Cut each pan 5 x 5 (25 portions per pan).
10. If desired, serve with taco sauce.

(Source: USDA “What’s Cooking” – Beef Tamale Pie)