Freeze Ahead Tamale Pies Recipes

FREEZE-AHEAD TAMALE PIES

Freeze-Ahead Tamale Pies image

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

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)

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

TAMALE PIES

Tamale Pies image

It's back to school and back to work-all the more reason to have dinner ready in the freezer. This gluten-free recipe is made with ground dark-meat turkey, jalapeño chiles, crushed tomatoes, and shredded Monterey Jack cheese.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes

Time 1h10m

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
2 pounds ground dark-meat turkey
1 large onion, finely chopped
2 minced jalapeno chiles (seeds and ribs removed for less heat, if desired)
1 tablespoon ground cumin
Coarse salt and ground pepper
1 can (28 ounces) crushed tomatoes
4 cups fresh (from 6 ears) or thawed frozen corn kernels
Cornmeal Crust
1 cup shredded Monterey Jack cheese (4 ounces)

Steps:

Preheat oven to 375 degrees. Make filling: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. In two batches, brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.
Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeno, and cumin, stirring occasionally, until soft, about 5 minutes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Return turkey to pan; stir in tomatoes and corn until combined.
Make Crust. Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.

Nutrition Facts : Calories 502 g, Fat 23 g, Protein 32 g

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