Freeze Ahead Tamale Pies Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
• Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.
• Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
• Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
• Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
• Bake in the preheated oven for 50-60 minutes, until golden brown.