Crusty Mexican Bean Bake
| Category | Main dish
|
| Classification | Mexican |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Taste of Country #3 |
| Comment | yummy |
Ingredients
- Crust:
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 tablespoons shortening
- 1/2 cup sour cream, or yogurt
- 1 eggs, lightly beaten
-
- Filling:
- 3/4 pound ground beef
- 1/2 cup onion, chopped
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 6 ounce can tomato paste
- 1/2 teaspoon tabasco sauce
- 2 cups kidney beans, undrained
-
- Topping:
- 1/2 cup cheese, grated
- 1/2 cup lettuce, shredded
- 1 cup tomatoes, chopped fresh
Directions
Stir together crust ingredients(may be slightly lumpy)If you are using yogurt, add 2 more tablespoons flour. Spread thinly with back of spoon on bottom and sides of shallow greased 2 quart baking pan. Set aside, Brown beef and onion in skillet; drain fat. Add remaining filling ingredients; place in crust. Bake at 350 degrees for 30 minutes. Remove from oven. Sprinkle topping ingredients on top or serve as accompaniments. Crust can be made ahead and stored in refrigerator.
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