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)
Preparation
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.
