USDA Recipe for Schools | Tamale Salad & Cornbread Croutons
Here is a twist for tamale salad using cornbread croutons using a beef mixture and spice blend. Add to your school or summer meal program.
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Skillet
- Colander
- Measuring spoon
- Measuring cup
- Saucepan
- Mixing bowl
- Baking sheet
- Oven
- Stove
- Spoon
- Spatula
- Serving bowl
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 1/8 lbs reduced fat cheddar cheese, shredded
- Prepared Buttermilk Cornbread recipe
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