Green Chile Tamale Pie

This recipe uses masa harina, which you can find in most grocery stores now. From Mark Bittman.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 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

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.