Recipe - Tamale Pizza

3 tablespoon
16 pound BEEF GROUND FZ
3 pound CHEESE CHEDDER
1 ounce GARLIC DEHY GRA
6 5/8 pound CORN WHOLE CN #10
12 Three fourths pound TOMATOES # 10 CAN
2 pound ONIONS DRY
1 pound PEPPER SWT GRN FRESH
4 One half pound CORN BREAD MIX YELLOW
7 1/3 pound OLIVES RIPE #300
1 One half teaspoon PEPPER RED GROUND
1 cup CHILI POWDER
1 ounce SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2INCH 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 One half QT MEAT FILLING.

6. SPRINKLE 1 One half 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 1015 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 (7NO. 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 Glen's MM Recipe Archive, http://www.erols.com/hosey.