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Recipes - Beef & Corn Pie Recipe

Recipe Name

Beef & Corn Pie

 Submitted by jgouker
Recipe Description L02000
Quantity 100 Quantity Unit Servings (1.5 Cup) Servings  
Prep Time (minutes) 30 Cook Time (minutes) 20 Ready In (minutes) 50
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
120
Usda default (100 gm - 4 oz)Beef, ground, 85% lean meat / 15% fat, raw
9
cups, choppedOnion, chopped
6
cups, choppedgreen pepper, finely chopped
2
1/2
tablespoonsgarlic powder
1/4
cupsalt
2
tablespoonsblack pepper
25
1/2
cupscorn
2
1/4
cupsoil, vegetable
2
1/2
gallonswater- Boiling
1
cupmargarine
Steps
Sequence Step
1PAN: 4 INCH FULLPAN TEMPERATURE: 300 F. CONVECTION OVEN THAW BEEF UNDER REFRIGERATION. CHOP ONIONS BEFORE MEASURING. CHOP PEPPERS BEFORE MEASURING. COOK BEEF WITH ONIONS AND PEPPERS UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.
2ADD SALT, PEPPER, AND GARLIC. MIX WELL.
3PLACE AN EQUAL QUANTITY OF BEEF MIXTURE IN EACH PAN.
4SPREAD EQUAL AMOUNT CORN WITH LIQUID ON TOP OF BEEF MIXTURE IN EACH PAN.
5PREPARE MASHED POTATOES (RECIPE NO. Q05700). (RECIPE ENTERED BELOW:) A. BLEND POTATO GRANULES AND DRY MILK TOGETHER. B. BLEND WATER AND BUTTER OR MARGARINE INTO MIXER BOWL. C. AT LOW SPEED, USING WIRE WHIP, RAPIDLY ADD POTATO AND MILK MIXTURE TO LIQUID. MIX 1/2 MINUTE. SCRAPE DOWN BOWL AND WHIP AT HIGH SPEED 2 MINUTES OR UNTIL LIGHT AND FLUFFY. DO NOT OVERWHIP. SPREAD AN EQUAL AMOUNT OF MASHED POTATOES OVER BEEF MIXTURE AND CORN IN EACH PAN. USE ABOUT 2.25 QT PER FULL PAN OF BEEF MIXTURE.
6USING A CONVECTION OVEN, BAKE AT 300 F (HIGH FAN - OPEN VENT), 20 MINUTES OR UNTIL POTATOES ARE EVENLY BROWNED. CCP: INTERNAL TEMPERATURE MUST REACH 155 F. OR HIGHER FOR 15 SECONDS.
7SERVE USING EITHER A SERVING SPOON OR A SPATULA. CCP: HOLD FOR SERVICE AT 140 F. OR HIGHER.






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