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Freeze-Ahead Tamale Pies

posted in Food & Drink > Recipes
08/25/2016
  • 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)

  • 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.
    2 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.
    4 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.

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