Green Chile Tamale Pie

This was the best tamale pie!! Mark B. does it again. It was healthy, with an unexpected combination of wonderful flavors (the lima beans are genius). I also didn't manage to brown the top, even with several minutes under the broiler, but I don't think that affected the taste at all. We liked the queso fresco but it's expensive so we will probably just use sour cream next time-- there will be lots of next times!

Wow--this was much better than I expected! Even my 2-year-old ate it up and had seconds. I think it took longer than 20 min of prep time. Next time I will toss all the veggies in the food processor to chop. As Cherie said, the top didn't brown, but that didn't bother us.

We loved this meal. It's a little bit different, and has a really nice tart flavor. My husband and I agreed we wouldn't bother with the queso next time, and will opt instead for the sour cream we usually have on hand.

This was delicious, and easy to make; I threw all the vegetables into my cuisinart.

Very good! Used lean ground beef and reduced fat Monterey jack instead of the queso fresco. My crust also didn't brown in the last 10 minutes. Would have cooked it longer, but I was hungry! Topped with green salsa and sour cream.

The taste is amazing and it's fairly simple to put together. I did have a problem with the crust browning properly. I think next time, I'll take the foil off a little earlier in the cooking process. I served this with a side salad of baby lettuce dressed with lime vinaigrette.

Nice variation on Tamale Pie. I added a partially drained can of pinto beans in chipotle sauce, and a couple shakes of ground red pepper because we like things extra spicy. The cilantro and limes are a must.

This was fantastic!! Had to make a few changes due to lack of availablity of ingredients and my family hating lima beans (used a can of black beans instead). An absolute "do again" as they are called in our house.