Green Chile Tamale Pie

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter melted
• 2 tablespoons cilantro leaves fresh chopped
• 1 cup baby lima beans frozen
• 3  garlic cloves minced
• 0.3 teaspoon ground pepper red
• 8 ounces ground sirloin 
• 1 teaspoon kosher salt divided
• 4  lime wedges 
• 1 cup i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 1 tablespoon olive oil 
• 1.5 cups onion chopped
• 1  poblano chile seeded chopped
• 1 ounce queso fresco crumbled
• 8 ounces tomatillos chopped ( 8 small)
• 1 cup water boiling

Equipment

• frying pan
• oven
• whisk
• aluminum foil

Directions

1. Preheat oven to 40
2. Combine the masa harina, 1/4 teaspoon salt, and ground red pepper, stirring well with a whisk.
3. Add 1 cup boiling water to masa mixture, and stir until a soft dough forms. Cover until ready to use.
4. Heat a 9-inch cast-iron skillet over medium-high heat.
5. Add olive oil to pan; swirl to coat.
6. Add beef to pan; cook 5 minutes or until browned, stirring to crumble.
7. Add onion, garlic, poblano chile, remaining 3/4 teaspoon salt, and black pepper to pan; saut 5 minutes or until onion is tender, stirring frequently.
8. Add tomatillos and lima beans to pan, and cook for 2 minutes.
9. Remove from heat.
10. 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.
11. Remove from oven; let stand 3 minutes.
12. Sprinkle with crumbled queso fresco and cilantro; serve with lime wedges.