Two-bean and cheddar cheese pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Flour |
| 1½ | cup | Shredded cheddar cheese |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ⅓ | cup | Milk |
| 1 | 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 |
Directions
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.
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