Freeze-Ahead Tamale Pies

Name: Freeze-Ahead Tamale Pies
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 425 grams can black beans or pinto beans, drained, rinsed; 227 grams can tomato sauce; 411 grams can diced tomatoes, undrained; 128 grams can Old El chopped green chiles; 473 milliliters frozen Make-Ahead Mexican Ground Beef; 1 teaspoon salt; 85 grams 3/4 cup shredded Cheddar cheese; 177 milliliters water; 769 milliliters water; 237 milliliters yellow cornmeal

Need Head to the store and pick up tomato sauce, water, cornmeal, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

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.

Ingredients you will need

Cooking Spray

Tomato Sauce

Tomato

Chili Pepper

Beans

Beef

Equipment you will use

Bowl

Aluminum Foil

Pot

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.

Ingredients you will need

Cornmeal

Water

Salt

Equipment you will use

Sauce Pan

Bowl

Add cornmeal mixture, stirring constantly. Cook over medium heat 4 to 5 minutes, stirring constantly, until mixture thickens and boils; reduce heat.

Ingredients you will need

Cornmeal

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.

Ingredients you will need

Cornmeal

Spread

Cover loosely with foil; freeze about 1 hour.

Equipment you will use

Aluminum Foil

Place in freezer container or resealable freezer plastic bags; seal well and label. Freeze up to 2 months.

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Ziploc Bags

To bake, heat oven to 350F. Do not thaw.

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Oven

Place desired number of pot pies on cookie sheet.

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Equipment you will use

Baking Sheet

Pot

Bake uncovered 40 to 50 minutes or until filling is hot and bubbly.

Equipment you will use

Oven

Sprinkle each with 2 tablespoons cheese; bake 3 to 5 minutes longer or until cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

425grams

can black beans or pinto beans, drained, rinsed 227grams

can tomato sauce 411grams

can diced tomatoes, undrained 128grams

can Old El chopped green chiles 473milliliters

frozen Make-Ahead Mexican Ground Beef 1teaspoon

salt 85grams

3/4 cup shredded Cheddar cheese 177milliliters

water 769milliliters

water 237milliliters

yellow cornmeal

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.