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; 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.
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.
This was an excellent recipe. Flavors were right on and tomatillos give the meat and lima beans a good sauce. The red pepper in the masa harina really added a nice little punch too. I put it under the broiler for a few minutes to get the top browned. I felt a little guilty for going back for seconds but then realized I was still within the serving size. That made me happy!
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.
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 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!
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.
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.
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.
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