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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Crusty Mexican Bean Bake Recipe

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This recipe for Crusty Mexican Bean Bake is from Margaret Dorothea Landon Schoenherr, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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. Maybe slightly lumpy. Spread thinly with back of spoon on bottom and sides of shallow greased 2 quart casserole. 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 kidney beans
3/4 cup (6 ounces) tomato paste
Directions:
Directions:
Spoon into crust and bake at 350º for 30 minutes. Remove from oven. Sprinkle over and serve alongside

1/2 cup grated cheese
1 to to 2 cups shredded lettuce
1 cup shopped raw tomatoes

 

 

 

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