Mexican Dinner
By Yankee Magazine|Apr 20 2006|
Whole Foods Cookbook
Yield
4
Ingredients
Crust:
1/2 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking POWDER
1/4 cup shortening
1/2 cup buttermilk (yogurt or sour half and half)
1 egg
Filling:
1# ground beef
(I used diced cooked pork loin)
2 tsp chili powder
1/2 tsp tabasco sauce
1/2 tsp salt (or less)
2 cups cooked kidney beans
1/2 cup chopped onion
3/4 cup tomato paste
1/2 cup chopped lettuce
1/2 cup chopped tomato
1/2 cup to 1 cup grated cheddar cheese
Instructions
Combine crust ingredients in a medium bowl. Stir until blended. Batter will be LUMPY. Pour into greased and floured 9″ or 10″ pie plate. Spread batter thinly to w/in 1/4″ of the rim.
Brown beef and drain. Combine with the remaining ingredients, except the lettuce/tomatoes/grated cheese.
Sppon onto crust
Bake at 425deg 20 to 30 minutes
Cool five minutes – top with lettuce/toms/cheese.
Like a taco…
Crust can also be used for quiches and souffles…
