Beef Tamale Pie -Large Family Recipe (50 servings)

2 Tbsp garlic powder

1 ½ tsp ground black pepper

1 Tbsp salt

¼ cup chili powder

3 Tbsp ground cumin

1 Tbsp paprika

1 Tbsp onion powder

5 1/2 lbs ground beef, Raw, no more than 15% fat

2 ⅔ cups Fresh onions, chopped
1 ½ cups Fresh green bell peppers

1 ½ cups Fresh red bell peppers

2 ¾ cups Frozen corn

3 ½ cups Fresh cilantro, finely chopped

1 cup Water

3 cups Canned tomato paste

30 oz diced tomatoes, undrained

3 cups whole-wheat flour
2 ½ cups White whole-grain cornmeal

1 cup sugar

¼ cup baking powder

1 ½ tsp salt

4 eggs

3 ½ cups milk

½ cup canola oil

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.

Remove beef from heat. Drain beef in a colander. Set aside.

Return pot back to heat. Add 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.

Pour mixture into each of two steam table pans (12" x 20" x 2½").

If desired, prepare ground beef mixture ahead and refrigerate overnight.

Cool meat mixture slightly before pouring batter on top.

For cornbread topping: Combine flour, cornmeal, sugar, baking powder, and salt in a 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; 2–3 minutes on medium speed. NOT OVERMIX.

Pour 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.

Remove from oven. Cool for 10 minutes.

Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece.