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Green Chile Tamale Pie

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“This recipe uses masa harina, which you can find in most grocery stores now. From Mark Bittman.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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