Green Chile Tamale Pie

Cooking Light March 2011

Photo by Reen O.

PREP TIME

20

minutes

TOTAL TIME

100

minutes

SERVINGS

4

1 1/2 cups

PREP TIME

20

minutes

TOTAL TIME

100

minutes

SERVINGS

4

servings

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 chopped onion

  • 3

    garlic cloves, minced

  • 1

    poblano chile, seeded and chopped

  • 1/2

    teaspoon freshly ground black pepper

  • 8

    ounces tomatillos (about 8 small), chopped

  • 1

    cup frozen baby lima beans

  • 2

    tablespoons butter, melted

  • 1/2

    teaspoon baking powder

  • 1/4

    cup (1 ounce) crumbled queso fresco

  • 2

    tablespoons chopped fresh cilantro

  • 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. 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. Add tomatillos and lima beans to pan, and cook for 2 minutes. Remove from heat. 4. Add butter and baking powder to masa mixture, stirring until smooth. Dollop batter over filling, and spread into an even layer. 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. Sprinkle with crumbled queso fresco and cilantro; serve with lime wedges.

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