Crusty Mexican Bean Bake

Crust
Combine:
1/2 c. flour
1/2 t. salt
1/2 t. baking powder
2 T. shortening or margarine
1/2 c. sour cream or yogurt (increase flour by 2 T. if using yogurt)
1 egg, beaten

Stir together. May be slightly lumpy. Spread thinly with back of spoon on bottom and sides of shallow greased 2-qt. casserole. Fill with bean mixture. (Crust may be stirred together in advance. Refrigerate until ready to use.)

Filling
Brown in skillet:
3/4 lb. ground beef
1/2 c. chopped onion

Add:
1 t. salt
2 t. chili powder
1/2 t. Tabasco sauce
2 c. undrained cooked kidney beans
3/4 c. (6 ozs.) tomato paste

Spoon into crust and bake at 350 for 30 minutes. Remove from oven. Serves 6.

Sprinkle over or serve alongside:
1/2 c. grated cheese
1-2 c. shredded lettuce
1 c. chopped raw tomatoes