Tamale Salad with Cornbread Croutons

Vanessa LaBranche, Project Bread

School-sized

Summer Eats

Tamale Salad with Cornbread Croutons

Here is a twist for tamale salad using cornbread croutons. The beef mixture is seasoned with a spice blend you can easily make ahead of time. For a vegetarian option, kidney beans can be used in place of the beef to meet dietary requirements.

beef tamale salad with cornbread croutons

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Yield: 100 salads

Ingredients

8 1/4 lbs of lean ground beef, cooked and drained (10.85 lbs purchased)
2 Tbsp chili powder
2 Tbsp smoked paprika
2 Tbsp cumin
2 Tbsp onion powder
2 Tbsp of garlic powder
2 Tbsp brown sugar
2 Tbsp oregano
2 quarts tomato sauce
30 lbs shredded lettuce
10 lbs grape tomatoes, sliced
3.125 lbs reduced fat cheddar cheese, shredded
Prepared Buttermilk Cornbread recipe

Directions

  1. Using a tilt skillet, cook beef and drain off excess fat. Add chili powder, smoked paprika, cumin, onion powder and garlic powder and cook until fragrant, about 3 minutes. Continue cooking until beef is full cooked.
  2. Add the tomato sauce, oregano and brown sugar and let simmer for 20 minutes with the circle vent slightly opened to allow the tomato sauce to reduce, stirring frequently. When done, place into hotel pans.
  3. While the beef mixture is cooking, prepare the cornbread croutons, by slicing into 1-inch squares. Spray with cooking spray and place onto sheet pans into a 350F oven for 20 minutes or until crispy and beginning to brown.
  4. TO SERVE: Place 2 cups of chopped Romaine into a bowl, top with ¼ cup tomatoes, 1 ounce ground beef mixture, 3 oz cornbread croutons & 1/2 oz of cheddar cheese.

USDA Requirement

1 cup dark green vegetable

1/4 cup red/orange vegetable

1.75 oz. meat/meat alternative

Nutritional Information

Calories 242 calories  Saturated Fat 4.9 g Sodium 293 mg Carbohydrate 21.5 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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