Ingredients
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1/2 cup whole wheat pastry flour
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1/2 teaspoon salt
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1/2 teaspoon baking powder
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1/2 cup shortening
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1 egg
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1 lb lean ground beef
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1/2 cup onion, chopped
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2 teaspoons chili powder
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1/4-1/2 teaspoon Tabasco sauce
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1 (6 ounce) can tomato paste
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1/2 teaspoon cumin
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1/4 teaspoon black pepper
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1/2 teaspoon salt
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chopped lettuce
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diced tomato
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grated cheddar cheese
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1/2 cup yogurt or 1/2 cup sour half-and-half
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2 cups kidney beans, cooked
Instructions
- Pre-heat oven to 425 degrees. Grease and flour a 9" or 10" pie pan (not deep dish) or spray w/non stick cooking spray.
- Crust:
- Combine the crust ingredients, stir until blended, batter will be lumpy.
- Pour into prepared pie dish. Spread batter thinly to within 1/4 inch of the rim - sometimes it likes to slide down, adding the filling will push it back up some.
- Filling:
- Brown the beef and chopped onion together then drain.
- Stir in all the other ingredients, mix well then spoon into crust.
- Bake for 20-30 minutes.
- Let cool for few minutes, serve with your favorite toppings.
- Note: The original recipe called for buttermilk, or plain yougurt, or sour half and half, I misread it the first time I made it and used sour cream, it worked so it's what I had always used, but I finally tried it with buttermilk and it was great.