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.
