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Freeze-Ahead Tamale Pies

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 6
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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!
By Betty Crocker Kitchens
Updated Jan 16, 2014
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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 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

  • 1
    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.
  • 3
    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.
  • 5
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Don't have Make-Ahead Mexican Ground Beef on hand? Cook and drain 1 lb ground beef; stir in 1 package (1 oz) Old El Paso® taco seasoning mix, and cook about 5 minutes, stirring constantly. Cool.
  • tip 2
    To make in baking dish, spray 8-inch square (2-quart) glass baking dish with cooking spray. Spoon meat mixture into baking dish; spoon and spread cornmeal mixture over top. Freeze. When ready to serve, bake uncovered at 350°F 1 hour 30 minutes to 1 hour 40 minutes or until center is hot and edges are bubbly and hot. Sprinkle with cheese; bake 3 to 5 minutes longer or until cheese is melted. Cool 5 minutes before serving.
  • tip 3
    If you don't want to tie up your baking dish, crisscross 2 long strips of foil in baking dish, hanging ends over sides of baking dish, before making the casserole. Freeze casserole as directed. When firm, remove from baking dish, remove foil strips, and wrap securely in freezer plastic bag or foil; freeze. When ready to bake, place in original baking dish, and thaw in refrigerator.
  • tip 4
    To bake immediately instead of freezing for later: After step 3, place desired number of pot pies on cookie sheet. Bake uncovered 15 to 20 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

330 Calories, 12g Total Fat, 19g Protein, 37g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Pie
Calories
330
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
5g
27%
Trans Fat
1/2g
Cholesterol
50mg
17%
Sodium
1300mg
54%
Potassium
310mg
9%
Total Carbohydrate
37g
12%
Dietary Fiber
4g
18%
Sugars
3g
Protein
19g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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