1) For the "filling," make chile con carne using a pressure cooker, but make it less saucy than you would prepare it as an entree. I like to add raisins to this for my tamale recipes.
2) While beef is cooking, make the dough. Preheat oven to 400 with a roaster pan filled with water placed on the bottom rack of the oven.
3) Dough...mix dry ingredients first, then add wet:
>3c masa harina
>1 tsp salt
>1 tsp baking powder
>1 tsp california red chile pepper
>1 cup corn oil
>2 c water
Mix with batter attachment in Kitchen Aid mixer. Once well blended, crank up to highest speed and beat for a minute.
4) Spread batter on bottom of 9x13 glass casserole. Cover pan with aluminum foil and place in oven on next rack above the water. Bake for thirty minutes.
5) Spread chile con carne over the baked masa. Then top with grated cheese, such as cheddar, pepper jack, Mexican cheeses, etc. Bake until cheese is bubbly and staring to brown.
Let it sit for a little out of the oven before trying to cut it. Garnish with desired condiments, such as sour cream, salsa, and/or hot sauce. Serve with a healthy side of veggies.
ALTERNATIVE: Green chile tamale pie: Instead of spreading chile con carne over the baked masa, spread chopped green (or poblano) chiles on top. Add tomatillo sauce to the chiles, if desired.
