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Name: Tamale Pizza
Prep time: 30 min
Total time: 1 h
Yield: 100
Cuisine: American
Ingredients: 3 lb CHEESE CHEDDER; 6 5/8 lb CORN WHOLE CN #10; 1 1/2 ts PEPPER RED GROUND; 16 lb BEEF GROUND FZ; 12 3/4 lb TOMATOES # 10 CAN; 1 oz GARLIC DEHY GRA; 1 lb PEPPER SWT GRN FRESH; 1 oz Salt; 2 lb Onions; 3 tb -; 4 1/2 lb CORN BREAD MIX YELLOW; 7 1/3 lb OLIVES RIPE #300; 1 c Chili powder

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INGREDIENTS

3 lb CHEESE CHEDDER
6 5/8 lb CORN WHOLE CN #10
1 1/2 ts PEPPER RED GROUND
16 lb BEEF GROUND FZ
12 3/4 lb TOMATOES # 10 CAN
1 oz GARLIC DEHY GRA
1 lb PEPPER SWT GRN FRESH
1 oz Salt
2 lb Onions
3 tb -
4 1/2 lb CORN BREAD MIX YELLOW
7 1/3 lb OLIVES RIPE #300
1 c Chili powder

Servings

INSTRUCTIONS

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN : 1. PREPARE CORN BREAD MIX ACCORDING TO DIRECTIONS ON CONTAINER. 2. SPREAD EQUAL AMOUNT CORN BREAD BATTER IN A THIN LAYER IN EACH GREASED PAN. 3. COOK BEEF WITH ONIONS AND PEPPERS IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. 4. ADD TOMATOES, GARLIC, SALT, CHILI POWDER, RED PEPPER, CUMIN AND OLIVES TO BEEF MIXTURE; SIMMER 15 MINUTES, STIRRING FREQUENTLY. SET ASIDE FOR USE IN STEP 6. 5. COVER BATTER WITH 1 1/2 QT MEAT FILLING. 6. SPRINKLE 1 1/2 CUPS CHEESE EVENLY OVER EACH PAN. 7. BAKE AT 425F., 15 MINUTES OR IN 375F. CONVECTION OVEN 15 MINUTES ON LOW FAN, OPEN VENT. 8. LET STAND 10-15 MINUTES TO ALLOW FILLING TO FIRM. 9. CUT 3 BY 4. : NOTE: 1. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONION AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB FINELY CHOPPED PEPPERS 2. IN STEP 4, 10 TBSP (30 CLOVES) MINCED DRY GARLIC MAY BE USED. FRY WITH BEEF, ONIONS, AND PEPPERS IN STEP 3. 3. IN STEP 4, 7 LB (7-NO. 2 VACUUM CN) CANNED WHOLE KERNEL CORN MAY BE USED. Recipe Number: L05702 SERVING SIZE: 1 SQUARE ( From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Tamale Pizza

3 lb CHEESE CHEDDER 
6 5/8 lb CORN WHOLE CN #10 
1 1/2 ts PEPPER RED GROUND 
16 lb BEEF GROUND FZ 
12 3/4 lb TOMATOES # 10 CAN 
1 oz GARLIC DEHY GRA 
1 lb PEPPER SWT GRN FRESH 
1 oz Salt 
2 lb Onions 
3 tb - 
4 1/2 lb CORN BREAD MIX YELLOW 
7 1/3 lb OLIVES RIPE #300 
1 c Chili powder

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN     TEMPERATURE:  375 F. OVEN  :    1.  PREPARE CORN BREAD MIX ACCORDING TO DIRECTIONS ON CONTAINER.    2.  SPREAD EQUAL AMOUNT CORN BREAD BATTER IN A THIN LAYER IN EACH GREASED  PAN.    3.  COOK BEEF WITH ONIONS AND PEPPERS IN ITS OWN FAT UNTIL BEEF LOSES ITS  PINK COLOR, STIRRING TO BREAK APART.    4.  ADD TOMATOES, GARLIC, SALT, CHILI POWDER, RED PEPPER, CUMIN AND  OLIVES TO BEEF MIXTURE; SIMMER 15 MINUTES, STIRRING FREQUENTLY.  SET  ASIDE FOR USE IN STEP 6.    5.  COVER BATTER WITH 1 1/2 QT MEAT FILLING.    6.  SPRINKLE 1 1/2 CUPS CHEESE EVENLY OVER EACH PAN.    7.  BAKE AT 425F., 15 MINUTES OR IN 375F. CONVECTION OVEN 15 MINUTES ON LOW  FAN, OPEN VENT.    8.  LET STAND 10-15 MINUTES TO ALLOW FILLING TO FIRM.    9.  CUT 3 BY 4.  :    NOTE:  1.  IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED  ONION  AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB FINELY CHOPPED  PEPPERS    2.  IN STEP 4, 10 TBSP (30 CLOVES) MINCED DRY GARLIC MAY BE USED. FRY  WITH BEEF, ONIONS, AND PEPPERS IN STEP 3.    3.  IN STEP 4, 7 LB (7-NO. 2 VACUUM CN) CANNED WHOLE KERNEL CORN MAY  BE USED.    Recipe Number: L05702    SERVING SIZE: 1 SQUARE (    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (272g)
Recipe Makes: 100 Servings

Calories: 350
Calories from Fat: 197 (56%)

Amt Per Serving		% DV

	Total Fat 21.8g	29 %
	Saturated Fat 9.1g	46 %
	Monounsaturated Fat 9.1g
	Polyunsanturated Fat 1g
Cholesterol 66.2mg		20 %
Sodium 375mg		13 %
Potassium 345.2mg		9 %
Total Carbohydrate 20.1g		6 %
	Dietary Fiber 3g	12 %
	Sugars, other 17.1g
Protein 18.1g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 350

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