Crusty Mexican Bean Bake Recipe

Name: Crusty Mexican Bean Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Whole Wheat Pastry Flour; 1/2 teaspoons Salt; 1/2 teaspoons Baking Powder; 2 Tablespoons Butter; 1/2 cups Sour Cream Or Plain Yogurt; 1 whole Egg; 3/4 pounds Ground Beef; 1/2 cups Chopped Onion; 1 teaspoon Salt; 2 teaspoons Chili Powder; 1 dash Tabasco To Taste; 2 cups Cooked Dark Red Kidney Beans; 2 cups Canned Tomatoes, Diced Or Chunks; 1/2 cups Finely Chopped Swiss Chard (optional); 1/2 cups Grated Cheese; 2 cups Shredded Lettuce (optional); 1 cup Chopped Raw Tomatoes (optional)

Servings: persons

1/2 cups Whole Wheat Pastry Flour
1/2 teaspoons Salt
1/2 teaspoons Baking Powder
2 Tablespoons Butter
1/2 cups Sour Cream Or Plain Yogurt
1 whole Egg
3/4 pounds Ground Beef
1/2 cups Chopped Onion
1 teaspoon Salt
2 teaspoons Chili Powder
1 dash Tabasco To Taste
2 cups Cooked Dark Red Kidney Beans
2 cups Canned Tomatoes, Diced Or Chunks
1/2 cups Finely Chopped Swiss Chard (optional)
1/2 cups Grated Cheese
2 cups Shredded Lettuce (optional)
1 cup Chopped Raw Tomatoes (optional)

1
For the crust, combine the flour, salt, baking powder, butter, sour cream and egg.
2
Spread thinly with the back of a spoon on the bottom of a greased 2-quart baking dish.
3
This can be made in advance and refrigerated until needed.
4
For that matter, the filling can be too.
5
Just dont put the filling on the crust until its time to bake it.
6
For the filling, brown the meat and onion in a large skillet.
7
Add the salt, chili powder, Tabasco, kidney beans, canned tomatoes, and Swiss chard, if using.
8
Simmer for 10 minutes and then spoon onto the crust and spread around.
9
Bake at 350F for about 30 minutes.
10
Sprinkle with cheese and serve.
11
When I have lettuce and tomatoes in my garden, I like to serve these heaped on top.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cups Whole Wheat Pastry Flour, 1/2 teaspoons Salt, 1/2 teaspoons Baking Powder, 2 Tablespoons Butter, and more.

Yes, Crusty Mexican Bean Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crusty Mexican Bean Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions