Green Chile Tamale Pie

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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 1 Hour, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 378
  • Fat: 15.2g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1.9g
  • Protein: 20.5g
  • Carbohydrate: 43.4g
  • Fiber: 8.6g
  • Cholesterol: 50mg
  • Iron: 5mg
  • Sodium: 643mg
  • Calcium: 154mg

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. 1. Preheat oven to 400°.
  2. 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. 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. 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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