Bean cheese pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Unbleached flour |
| ½ | cup | Cheddar cheese; shredded |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ⅓ | cup | Skim milk; at room temp. |
| 1 | Egg white; whipped | |
| 1 | can | Garbanzo beans; (15 1/2 oz) |
| 1 | can | Kidney beans; (15 1/2 oz) |
| 1 | can | Tomato sauce; (8 oz) |
| 1 | cup | Bell peppers; chopped |
| ¼ | cup | Onion; chopped |
| 2 | teaspoons | Chili powder |
| 1 | pack | Taco seasoning mix |
| 2 | Cl Garlic | |
| ½ | cup | Cheddar cheese; shredded |
Directions
Recipe by: Betty Crocker's Mexican Made Easy Preparation Time: 0:15 Preheat oven at 375. Prepare pie plate, 10 x 1" with cooking spray and flour. Mix flour, ½ cup cheese, baking powder and salt in medium bowl. Stir in milk and egg white until blended. Spread over bottom and up side of pie plate. Mix remaining ingredients except ½ cup cheese. Spoon into pie plate; sprinkle with ½ cup cheese.
Bake uncovered about 25 minutes or until edge is puffy and light brown. Let stand 10 minutes before cutting.