Green Chile Tamale Pie

Green Chile Tamale Pie Recipe
Photo: John Autry; Styling: Mindi Shapiro Levine

Yield:

4 servings (serving size: 1 1/2 cups pie, 1 tablespoon queso fresco, and 1 lime wedge)

Recipe from

Cooking Light

Recipe Time

Total: 1 Hour, 10 Minutes

Nutritional Information

Calories 378
Fat 15.2 g
Satfat 6.2 g
Monofat 5.7 g
Polyfat 1.9 g
Protein 20.5 g
Carbohydrate 43.4 g
Fiber 8.6 g
Cholesterol 50 mg
Iron 5 mg
Sodium 643 mg
Calcium 154 mg

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

Preparation

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.

Note:

Mark Bittman,

March 2011
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