Cornmeal Bean Tart

• 2 cups sifted white flour
• 1 tsp. salt
• 1 cup cornmeal
• 2/3 cup shortening
• 2/3 cup cheddar cheese, grated
• 2/3 cup water
• 1 can (15.5 oz) pinto beans
• 1 Tbsp. vegetable oil
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/4 tsp. chili powder
• 1/4 tsp. garlic salt
• 1/8 cup salsa
• 1 tsp. butter
• 1/2 cup cheddar cheese, grated
• salt and pepper to taste

Crust

1. Preheat oven to 400°.
2. Sift together flour and salt, mix in cornmeal.
3. Cut shortening into mixture until you yield find crumbs.
4. Mix in 2/3 cup grated cheddar cheese.
5. Sprinkle water over mixture lightly tossing with fingers and form a ball.
6. Roll out on floured surface to about 1/8 inch thick.
7. Cut with 2″ round pastry cutter.
8. Form dough into muffin tin.
9. Bake for 10 minutes.

Filling

1. Heat vegetable oil in small skillet on med-high heat.
2. Add beans, onion powder, garlic powder, chili powder and garlic salt.
3. Smash mixture until smooth.
4. Add cheese, butter and salsa and stir.
5. Salt and pepper to taste.
6. Fill tarts with mixture.
7. Add remaining 1/2 cup cheddar cheese to top of tarts.
8. Bake 5 minutes.