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Crust
0.5
cup
flour
|
0.5
tsp
salt
|
0.5
tsp
baking powder
|
0.25
cup
solid shortening
|
0.5
cup
sour cream
|
1
large
egg
|
Filling
1
lb
ground beef, lightly browned
|
1
tsp
salt
|
2
tsp
chili powder
|
0.5
cup
chopped onion
|
1
16 ounce can
undrained kidney beans
|
1
6 ounce can
tomato paste
|
Toppings
1
large
tomato, chopped
|
0.75
cup
cheddar cheese, grated
|
Combine all the ingredients for the crust in a medium bowl.
Stir until blended( will be lumpy.)
Spread batter thinly on bottom and thickly up sides to within 1/4-inch of pan rim.
Use a 9- or 10-inch pan, lightly grease and flouered
fill with the Mexican filling.
Bake 20 - 30 minutes until the crust is a deep golden brown, 375° to 400°.
Sprinkle top with tomato and cheddar cheese.
Per Serving
Kcal: | 654 kcal |
Fibers (g): | 13.8g |
Sodium (mg): | 789mg |
Carbs: | 63.5g |
Sugar (g): | 6.5g |
Fat: | 24g |
Saturated fat (g): | 10.3g |
Cholesterol: | 122mg |
Proteins: | 47.9g |