Tamale Pies

INGREDIENTS & SUPPLIES

• 6 (5" x 1.625") foil pot pie pans
• 2 c (1 bag) Make-Ahead Mexican Ground Beef
• 1 can black beans, drained & rinsed
• 1 can fire-roasted diced tomatoes
• 1 8-oz can tomato sauce
• 1 can chopped green chiles
• 1 c cornmeal
• 3/4 c water
• 3.25 c water
• 1 tsp salt
• door cheese

PREPARATION

To Freeze

1. Spray foil pans with cooking spray
2. in large bowl, mix beef, beans, tomatoes, tomato sauce, and chiles.
3. Divide evenly among pie pans, about 3/4 c each.
4. In small bowl, combine 3/4 c water and cornmeal. In black&red pot, bring 3.25 c water and 1 tsp salt to boil.
5. Add cornmeal mixture, stirring constantly.
6. Cook on medium 4-5 minutes, stirring, until mixture thickens and boils; reduce heat.
7. Cover and simmer about 10 minutes, stirring occasionally, until very thick.
8. Remove from heat; stir until smooth.
9. Spoon and spread about 2/3 c mixture on each pie pan, sealing to edges.
10. Cover loosely with foil; freeze about 1 hour.
11. Transfer to freezer bags.

To Bake

1. Heat oven to 375. DO NOT THAW.
2. Place number of pot pies on cookie sheet.
3. Bake 40-50 minutes until filling is hot and bubbly.
4. Sprinkle each with 2 Tbsp cheese, bake 3-5 minutes longer, until cheese melts.

( bettycrocker.com )

-- JMag Guthrie - 2016-05-10