Servings: 100 Portions (4 Pans)
Portions: 1 Square Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven
12 lb. beef, ground, thawed
1-1/2 quart (2 lb) onions, dry, chopped
1 tablespoon (3 cloves) garlic, dry, minced
6 tablespoon (4 oz) salt
1/2 cup (2 oz) chili powder
3 quart (6 lb 6 oz or 1-No. 10 can) tomatoes, canned, crushed
1 gallon (8 lb 4 oz or 1 1/4-No. 10 can) corn, canned, cream style
2-1/2 quart (2 lb 7 oz or 6-No. 300 can) olives, ripe, pitted, sliced, drained
4 3/4 quart (7 lb) cornmeal
3/4 cup (4 oz0 chili powder
9 tablespoon (6 oz) salt
3 gallon water, boiling
3 quart (3 lb) cheese, cheddar or american processed, shredded or ground
Cook beef with onions and garlic in its own fat until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. Add 6 tablespoon salt, 1/2 cup chili powder, tomatoes, corn, and olives; stir to mix well; bring to a boil. Set aside.
Blend cornmeal, 3/4 cup chili powder, and 9 tablespoon salt in mixer bowl. Add water; mix at medium speed until smooth and thickened. Spread 1-3/4 quart hot cornmeal mixture over bottom and sides of each greased pan to form a thin crust. Pour 3 quart meat mixture over crust in each pan. Spread 1-3/4 quart of remaining cornmeal mixture in each pan for topping. Bake 45 minutes; remove from oven. Sprinkle 3 cups cheese evenly over each pan.
Cut 5 by 5.
NOTE:
2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions.
8 lb (8-No. 303 can) canned cream style corn may be used.
Other sizes and types of pans may be used.