Ingredients
| Garlic powder | 2 tablespoons |
| Ground black pepper | 1½ teaspoons |
| Chili powder | ¼ cup |
| Ground cumin | 3 tablespoons |
| Paprika | 1 tablespoon |
| Onion powder | 1 tablespoon |
| Raw ground beef(2 pounds, 8 ounces), no more than 15% fat | 2.5 pounds |
| Canned low sodium pinto beans, drained, rinsed, coarsely chopped(5 pounds, 11 ounces), or dry pinto beans, cooked | 5.6875 pounds |
| Fresh onions, chopped | 14 ounces |
| Fresh green bell peppers | 12 ounces |
| Fresh red bell peppers | 12 ounces |
| Frozen corn(1 pound, 6 ounces) | 1.375 pounds |
| Fresh cilantro, finely chopped | 2 ounces |
| Water(1 quart, 1 cup) | 1.25 quarts |
| Canned no-salt-added tomato paste(1 pound, 12 ounces) | 1.75 pounds |
| Canned no-salt-added diced tomatoes(3 pounds, 4 ounces) | 3.25 pounds |
| Reduced-fat Cheddar cheese, shredded | 24 ounces |
| Whole-wheat flour | 1 pound |
| White whole-grain cornmeal | 1 pound |
| Sugar | 6 ounces |
| Baking powder | ¼ cup |
| Salt, kosher | 1½ teaspoons |
| Frozen whole eggs, thawed | 6 ounces |
| Nonfat milk | 3½ cups |
| Canola oil | ½ cup |
Instructions
- Combine all spices in a bowl. Stir well.
- Place ground beef and half of spices in a medium stockpot. 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 for step 7.
- Return pot back to heat. Add pinto beans, 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.
- If desired, prepare ground beef mixture ahead and refrigerate overnight.
- Fold cheese into beef and bean mixture.
- Pour 1 gallon (about 9 lb 8 oz) mixture into each steam table pan (12″ x 20″ x 2½”).For 50 servings, use 2 pans.
- Set aside for step 17.
- For cornbread topping: Combine flour, cornmeal, sugar, baking powder, and salt in a commercial 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. DO NOT OVER MIX.For 50 servings, mix for 2-3 minutes on medium speed.
- Cool meat mixture slightly before pouring batter on top.
- Pour 2 lb 4 oz (3¾ cups) 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).
Recipe Notes
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Critical Control Point: Cool to 41 °F or lower within 4 hours.
Critical Control Point: Hold for hot service at 135 °F or higher.