Crusty Mexican Bean Bake

For the crust, combine the flour, salt, baking powder, butter, sour cream and egg. Spread thinly with the back of a spoon on the bottom of a greased 2-quart baking dish. This can be made in advance and refrigerated until needed. For that matter, the filling can be too. Just don’t put the filling on the crust until it’s time to bake it.

For the filling, brown the meat and onion in a large skillet. Add the salt, chili powder, Tabasco, kidney beans, canned tomatoes, and Swiss chard, if using. Simmer for 10 minutes and then spoon onto the crust and spread around. Bake at 350F for about 30 minutes.

Sprinkle with cheese and serve. When I have lettuce and tomatoes in my garden, I like to serve these heaped on top.