Green Chile Tamale Pie

• 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 onions, chopped
• 3 garlic cloves, minced
• 1 poblano chile, seeded and chopped
• 1/2 teaspoon fresh ground black pepper
• 8 ounces tomatillos, chopped (about 8 small)
• 1 cup frozen baby lima bean
• 2 tablespoons butter, melted
• 1/2 teaspoon baking powder
• 1/4 cup queso fresco, crumbled
• 2 tablespoons fresh cilantro, chopped
• 4 lime wedges

1. Preheat oven to 400u0b0.
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.
4. Add onion, garlic, poblano chile, remaining 3/4 teaspoon salt, and black pepper to pan; saute 5 minutes or until onion is tender, stirring frequently.
5. Add tomatillos and lima beans to pan, and cook for 2 minutes. Remove from heat.
6. Add butter and baking powder to masa mixture, stirring until smooth. Dollop batter over filling, and spread into an even layer.
7. Cover pan with foil; bake at 400u0b0 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.
8. Sprinkle with crumbled queso fresco and cilantro; serve with lime wedges.

masa harina, kosher salt, ground red pepper, boiling water, olive oil, ground sirloin, onions, garlic, poblano chile, fresh ground black pepper, frozen baby lima bean, butter, baking powder, queso fresco, fresh cilantro, lime wedges

Taken from www.food.com/recipe/green-chile-tamale-pie-482727 (may not work)