Green Chile Tamale Pie - cooking recipe

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

Preparation

Preheat oven to 400\u00b0.
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.
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; saute 5 minutes or until onion is tender, stirring frequently.
Add tomatillos and lima beans to pan, and cook for 2 minutes. Remove from heat.
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\u00b0 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.