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Rating: 4.5 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Mark Bittman
Recipe by Cooking Light March 2011

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Credit: John Autry; Styling: Mindi Shapiro Levine

Recipe Summary

total:
1 hr 10 mins
Yield:
4 servings (serving size: 1 1/2 cups pie, 1 tablespoon queso fresco, and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

378 calories; fat 15.2g; saturated fat 6.2g; mono fat 5.7g; poly fat 1.9g; protein 20.5g; carbohydrates 43.4g; fiber 8.6g; cholesterol 50mg; iron 5mg; sodium 643mg; calcium 154mg.
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