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
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
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love