Yield: 8 servings
Measure | Ingredient |
---|---|
¾ cup | Flour |
1½ cup | Shredded cheddar cheese |
1½ teaspoon | Baking powder |
½ teaspoon | Salt |
⅓ cup | Milk |
1 \N | Egg, slightly beaten |
16 ounces | Can garbanzos, drained |
16 ounces | Can kidney beans, drained |
8 ounces | Tomato sauce |
½ cup | Chopped green bell pepper |
¼ cup | Chopped onion |
2 teaspoons | Chili powder |
½ teaspoon | Dried oregano leaves |
¼ teaspoon | Garlic powder |
Heat oven to 375 degrees. Grease pie plate, 10 x 1½ inches. Mix flour, ½ c cheese, the baking powder and salt in medium bowl. Stir in milk and egg until blended. Spread over bottom and up sides of pie plate. Mix ½ c of the remaining cheese and the remaining ingredients; spoon into pie plate. Sprinkle with remaining ½ c cheese. Bake about 25 minutes or until edges are puffy and light brown. Let stand 10 minutes before cutting.