Crusty Mexican Bean Bake
Source of Recipe
More With Less Cookbook
Recipe Introduction
Serves 6, 350 degrees, 30 minutes
Crust --
Combine:
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 Tablespoons shortening or margarine
1/2 cup sour cream or yogurt (increase flour by 2 Tablespoons if using yogurt)
1 egg, beaten
Stir together. May be slightly lumpy. Spread thinly with back of spoon on bottom and sides of shallow greased 2-quart cassarole. Fill with bean mixture. (Crust may be stirred together in advance. Refrigerate until ready to use.)
Filling --
Brown in skillet:
3/4 pound ground beef
1/2 cup chopped onion
Add:
1 teaspoon salt
2 teaspoons chili powder
1/2 teaspoon Tabasco sauce
2 cups undrained cooked kidney beans
3/4 cup (6 ounces) tomato paste
Spoon into curest and bake at 350 degrees for 30 minutes. Remove from oven. Sprinkle over or serve alongside:
1/2 cup grated cheese
1-2 cups shredded lettuce
1 cup chopped raw tomatoes
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