FREEZE-AHEAD TAMALE PIES

Freeze-Ahead Tamale Pies image

Keep these individual tamale pies on hand in the freezer to bake on busy days. Using Make-Ahead Mexican Ground Beef makes this recipe extra speedy!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 6

Number Of Ingredients 11

Ingredients

6 (5x1 5/8-inch) aluminum foil pot pie pans
2 cups frozen Make-Ahead Mexican Ground Beef
1 can (15 oz) black beans or pinto beans, drained, rinsed
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup yellow cornmeal
3/4 cup water
3 1/4 cups water
1 teaspoon salt
3/4 cup shredded Cheddar cheese (3 oz)

Steps:

Spray foil pans with cooking spray. In large bowl, mix frozen beef, beans, tomatoes, tomato sauce and chiles. Divide mixture evenly among pot pie pans, about 3/4 cup each.
In small bowl, mix cornmeal and 3/4 cup water. In 2-quart saucepan, heat 3 1/4 cups water and the salt to boiling. Add cornmeal mixture, stirring constantly. Cook over medium heat 4 to 5 minutes, stirring constantly, until mixture thickens and boils; reduce heat.
Cover and simmer about 10 minutes, stirring occasionally, until very thick; remove from heat. Stir until smooth. Spoon and spread about 2/3 cup cornmeal mixture over each pie, sealing to edges.
Cover loosely with foil; freeze about 1 hour. Place in freezer container or resealable freezer plastic bags; seal well and label. Freeze up to 2 months.
To bake, heat oven to 350°F. Do not thaw. Place desired number of pot pies on cookie sheet. Bake uncovered 40 to 50 minutes or until filling is hot and bubbly. Sprinkle each with 2 tablespoons cheese; bake 3 to 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 50 mg, Fat 1, Fiber 4 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Pie, Sodium 1300 mg, Sugar 3 g, TransFat 1/2 g