Mexican Pot Pie

Ingredients:

2 C Masa Harina

1 1/2 t Baking Powder

1/2 t Salt

1/2 C Cold Lard or Butter, cut into pieces

2 C Water or Beef Stock

1 lb Ground Beef

1-2 T Olive Oil

1 Large Onion, chopped

15 oz Can Diced Tomatoes, undrained 

4 oz Can Mild Green Chiles

3 Garlic Cloves, minced

1/2 t Dried Oregano

1/2 t Cumin

1/2 t Paprika

1/2 t Salt

1/4 t Black pepper

12-16 oz Canned or Frozen Corn

1/2 C Sour Cream

1-2 C Shredded Cheddar or Jack Cheese

Directions:

In a medium bowl, mix together Masa Harina, baking powder and salt. 

Cut in Lard or butter. 

Add water and mix until it forms a wet dough. Set aside. 

In a large pan, cook ground beef and onion in olive oil. 

Add diced tomatoes, garlic, oregano, Cumin, Paprika, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. 

Add corn. Stir in sour cream. 

Grease a 9x13-inch casserole dish. Preheat oven to 400 degrees. 

Pour beef mixture into casserole dish and spread evenly. 

Sprinkle shredded cheese over top of casserole. 

Spread Masa mixture over top of cheese. 

Bake for 40-50 minutes or until firm and the edges have become golden brown. 

Serve with salsa and more sour cream.