Wednesday Recipes--Crusty Mexican Bean Bake

Recipes can be a part of your life for so many reasons. This one was a wedding present! I grew up in the mountains of Virginia on a farm and not everyone always had lots of money. So, this recipe came from one of my youngest sisters' friends and I've enjoyed it all these years (38 years together August 17)!

In the last few years, I attach a recipe to bridal and baby shower gifts. Do you have a tradition like this (or something else special you do--please share below)?

Ingredients:

Crust:

Combine--

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon baking powder

2 tablespoons shortening or butter

1/2 cup sour cream or plain yogurt (increase flour by 2 tablespoons if using yogurt)

1 egg, beaten

Directions:

Stir together--may be slightly lumpy. Spread thinly with back of spoon on bottom and sides of shallow greased 2 quart casserole. Fill with bean mixture (see below). Crust may be done and refrigerated until ready to use.

Bean Filling:

Brown in skillet:

3/4 pound ground beef (or just go ahead and use a pound depending on the package you bought)

1/2 cup chopped onion

Drain.

Add to ground beef mixture:

1 teaspoon salt (I omit for health)

2 teaspoons baking powder

1/2 teaspoon tabasco sauce

2 cups undrained cooked kidney beans

3/4 cup (6 ounce can) tomato paste

Spoon into crust and bake at 350 degrees for 30 minutes. Remove from oven and sprinkle over 1/2 cup grated cheddar cheese.

Serve alongside: shredded lettuce, chopped raw tomatoes, guacamole, or sour cream.

Serves 6.

By the way, here's the sweet card she handwrote the recipe on--have a blessed day!