Tamale Pie (hamburgers, C

PAN: 12 BY 20 BY 2 1/2″ STEAM TABLE PAN TEMPERATURE: 375F. OVEN
1. MIX CORNMEAL, CHILI POWDER AND SALT TOGETHER; GRADUALLY STIR IN WATER.
BRING TO A BOIL.

2. REDUCE HEAT; SIMMER 25 MINUTES, STIRRING FREQUENTLY UNTIL A STIFF PASTE
IS FORMED. SET ASIDE FOR USE IN STEP 5.

3. REMOVE FAT FROM CANNED HAMBURGERS BY PLACING HAMBURGERS IN FRYER
BASKET;
IMMERSE IN BOILING WATER 2 MINUTES. DRAIN THOROUGHLY. CHOP HAMBURGERS
INTO
COARSE PIECES. SAUTE’ HAMBURGERS WITH ONIONS AND PEPPERS IN ITS OWN FAT 10
MINUTES, STIRRING FREQUENTLY.

4. ADD TOMATOES, GARLIC, CHILI POWDER, RED PEPPER, CUMIN, CORN AND OLIVES
TO
BEEF MIXTURE; SIMMER 15 MINUTES, STIRRING FREQUENTLY. SET ASIDE FOR USE IN
STEP 6.

5. SPREAD 2/3 CUP CORNMEAL PASTE OVER BOTTOM AND SIDES OF EACH GREASED PAN
TO FORM A THIN CRUST.

6. POUR 2 QT MEAT MIXTURE OVER CRUST IN EACH PAN.

7. SPREAD 4 2/3 CUPS CORNMEAL PASTE EVENLY OVER MEAT MIXTURE IN EACH PAN.

8. BAKE 50-60 MINUTES; REMOVE FROM OVEN.

9. SPRINKLE 1 1/2 CUPS CHEESE EVENLY OVER EACH PAN.

10. LET STAND 10-15 MINUTES TO ALLOW FILLING TO FIRM.

11. CUT 3 BY 4.
NOTE: 1. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB FINELY
CHOPPED
PEPPERS.

2. IN STEP 3, 4 1/3 OZ (1 1/3 CUPS) DEHYDRATEED ONIONS AND 2 2/3 OZ
(2 CUPS) DEHYDRATED SWEET PEPPERS OR 1 LB FROZEN, DICED GREEN PEPPERS MAY
BE
USED. SEE RECIPE NO. A-11.

3. IN STEP 4, 10 TBSP (30 CLOVES) MINCED DRY GARLIC MAY BE USED. FRY
WITH BEEF, ONIONS, AND PEPPERS IN STEP 3.

4. IN STEP 4, 7 LB (7-NO. 2 VACUUM CN) CANNED WHOLE KERNEL CORN MAY
BE USED.

5. IN STEP 4, 7 LB 8 OZ (8-NO. 33 CN) CANNED, RIPE, WHOLE PITTED
OLIVES, DRAINED AND CHOPPED, MAY BE USED.

6. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325F. 50-60 MINUTES
ON LOW FAN, OPEN VENT.

Recipe Number: L05704

SERVING SIZE: 1 SQUARE (