Freeze-Ahead Tamale Pies

Name: Freeze-Ahead Tamale Pies
Yield: 6
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)

Freeze-Ahead Tamale Pies was pinched from <a href="http://www.bettycrocker.com/recipes/freeze-ahead-tamale-pies/ba1ce21c-f7aa-4fdb-ba29-29afd5984bc4" target="_blank">www.bettycrocker.com.</a>

"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!..."

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)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes