Better than the Freezer Aisle: Copycat Amy’s Mexican Tamale Pie
When it comes to the frozen food aisle, Amy’s brand frozen meals are about as good as it gets. They are natural, organic, many are gluten and dairy free, and they are pretty tasty. But, they are a little pricey. The store-bought version of Amy’s Mexican Tamale Pie was $3.29 for one serving, and mine came out to be $1.60 each. Not bad! And, they were really, really good! The polenta on top made it seem like a pot pie, and the filling was seasoned perfectly.
Mexican Tamale Pie
Heather @ onceamonthmeals.com; Chocolate Covered Katie
- 15 ounces black beans, drained and rinsed
- 15 ounces diced tomatoes, drained
- 3 cups zucchini, chopped
- 1.75 cups frozen corn
- 1.5 teaspoon chili powder
- 0.5 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 1 tube polenta, sliced
Combine first 9 ingredients in a small pot and cook on low for 40 minutes, stirring very occasionally as it bubbles. Divide bean mixture into individual mini aluminum pie plates (or your own ramekins). Top with sliced polenta. Preheat oven to 350F. Place pies on baking sheet. Bake for 45 minutes. Set oven to broil and broil for just a few minutes until top is slightly browned.
After topping with polenta, place on baking sheet and flash freeze. When frozen, wrap with plastic wrap and place in gallon freezer bag. Label and freeze. TO SERVE: Thaw. Preheat oven to 350F. Place pies on baking sheet. Bake for 45 minutes. Set oven to broil and broil for just a few minutes until top is slightly browned.
Nutritional Info: Serving Size: 1 pie, Calories 190, Total Fat 2g, Total Carbs 38g, Fiber 12g, Protein 8g, WW Plus Points: 4
**conversion chart image provided by Erik Spiekermann