Green Chile Tamale Pie

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1 cup masa harina
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon ground red pepper
• 1 cup boiling water
• 1 tablespoon olive oil
• 8 ounces ground sirloin
• 1 1/2 cups onions, chopped
• 3 garlic cloves, minced
• 1 poblano chile, seeded and chopped
• 1/2 teaspoon fresh ground black pepper
• 8 ounces tomatillos, chopped (about 8 small)
• 1 cup frozen baby lima bean
• 2 tablespoons butter, melted
• 1/2 teaspoon baking powder
• 1/4 cup queso fresco, crumbled
• 2 tablespoons fresh cilantro, chopped
• 4 lime wedges

Recipe

• 1 preheat oven to 400°.
• 2 combine the masa harina, 1/4 teaspoon salt, and ground red pepper, stirring well with a whisk. add 1 cup boiling water to masa mixture, and stir until a soft dough forms. cover until ready to use.
• 3 heat a 9-inch cast-iron skillet over medium-high heat. add olive oil to pan; swirl to coat. add beef to pan; cook 5 minutes or until browned, stirring to crumble.
• 4 add onion, garlic, poblano chile, remaining 3/4 teaspoon salt, and black pepper to pan; sauté 5 minutes or until onion is tender, stirring frequently.
• 5 add tomatillos and lima beans to pan, and cook for 2 minutes. remove from heat.
• 6 add butter and baking powder to masa mixture, stirring until smooth. dollop batter over filling, and spread into an even layer.
• 7 cover pan with foil; bake at 400° for 30 minutes. uncover and bake an additional 10 minutes or until crust is lightly browned around edges. remove from oven; let stand 3 minutes.
• 8 sprinkle with crumbled queso fresco and cilantro; serve with lime wedges.