The best delicious Tamale Pie (hamburgers, C recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tamale Pie (hamburgers, C recipe today!
Hello my friends, this Tamale Pie (hamburgers, C recipe will not disappoint, I promise! Made with simple ingredients, our Tamale Pie (hamburgers, C is amazingly delicious, and addictive, everyone will be asking for more Tamale Pie (hamburgers, C.
What Makes This Tamale Pie (hamburgers, C Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tamale Pie (hamburgers, C.
Ready to make this Tamale Pie (hamburgers, C Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3 ga WATER; BOILING
7 lb –
18 lb –
6 tb –
3 lb CHEESE CHEDDER
1 oz GARLIC DEHY GRA
6 5/8 lb CORN WHOLE CN #10
12 3/4 lb TOMATOES # 10 CAN
2 lb ONIONS DRY
3 c PEPPER SWT GRN FRESH
7 1/3 lb OLIVES RIPE #300
1 tb PEPPER RED GROUND
1 c CHILI POWDER
1 c CHILI POWDER
4 2/3 tb SALT TABLE 5LB
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 (
From the Army
Yields
100 Servings
Leave a Reply