Phew! This week has been pretty intense. I’m so thankful for not having any pre-set appointments today so I was able to work free-form, according to my energy levels, which is what I prefer. QuickBooks can be pretty tedious. Some days I’m totally in the zone and can hammer out months of data with no problem, and some days my eyes start to cross after a couple of hours. That’s the beauty of working from home. If I need to step away for a bit, I can.
Today I had a pretty long to do list, and so far I’ve been able to accomplish everything. I did feel pretty zonked in the early afternoon, but managed to power through. The high point of my list was making this new recipe for dinner tonight. Hours of tedious work and errand running always seems to melt away as soon as I start cooking or working on something else that excites me. Even better is the fact that this turned out so well! This is kind of like a spicy tex mex shepherds pie. When I make it next time, I think I’ll probably use turkey and maybe add some jalapeno for some extra spice!
Green Chili and Tamale Pie recipe from Cooking Light
- 1 cup masa harina (I just used corn flour because I couldn’t find 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 chopped onion
- 3 garlic cloves, minced
- 1 poblano chile, seeded and chopped
- 1/2 teaspoon freshly ground black pepper
- 8 ounces tomatillos (about 8 small), chopped
- 1 cup frozen baby lima beans
- 2 tablespoons butter, melted
- 1/2 teaspoon baking powder
- 1/4 cup (1 ounce) crumbled queso fresco
- 2 tablespoons chopped fresh cilantro
- 4 lime wedges
1. Preheat oven to 400°.
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. 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.
4. 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.