We were having my brother and his wife over for dinner. She’s pregnant. I wanted to know if she was craving anything. “Mexican,” was her simple reply. That’s easy. I made her this. Not traditional Mexican fare, I suppose, but it’s got beans and chili powder. That counts for something, right?
Adapted from the More With Less cookbook, page 101
1/2 cup sprouted whole wheat pastry flour
1/2 t salt
1/2 t baking powder
2 T butter
1/2 cup sour cream or plain yogurt (increase flour by 2 T if using yogurt)
1 egg, beaten
3/4 pound ground beef
1/2 cup chopped onion
1 t salt
2 t chili powder
1/2 t Tabasco sauce (optional)
2 cups cooked dark red kidney beans
2 cup canned tomatoes (diced or chunks)
1/2 cup smashed frozen Swiss chard, optional
1/2 cup grated cheese
1 – 2 cups shredded lettuce (when in season)
1 cup chopped raw tomatoes (when in season)
For the crust, combine the flour, salt, baking powder, butter, sour cream and egg. Spread thinly with the back of a spoon on the bottom of a greased 2-quart baking dish. This can be made in advance and refrigerated until needed. For that matter, the filling can be too. Just don’t put the filling on the crust until it’s time to bake it.
For the filling, brown the meat and onion in a large skillet. Add the salt, chili powder, Tabasco, kidney beans, canned tomatoes, and Swiss chard, if using. Simmer for 10 minutes and then spoon onto the crust and spread around. Bake at 350 for about 30 minutes. Sprinkle with cheese and serve. When I have lettuce and tomatoes in my garden, I like to serve these heaped on top.
Serves: 4
*This post is part of the Pennywise Platter at The Nourishing Gourmet!
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