Yield: 8 Servings
Measure | Ingredient |
---|---|
1 pounds | Ground beef |
2 \N | Garlic cloves; minced (up to 3) |
1 can | Condensed bean with bacon soup, undiluted |
1 \N | Jar (16 oz) thick and chunky Picante Sauce, divided |
¼ cup | Cornstarch |
1 tablespoon | Chopped fresh parsley |
1 tablespoon | Paprika |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
1 can | (16 oz) Kidney beans; rinsed and drained |
1 can | (15 oz) Black beans; rinsed and drained |
2 cups | (8 oz) shredded cheddar cheese, divided |
\N \N | Pastry for double-crust pie (10 inches) |
1 cup | (8 oz) sour cream |
1 can | (2 1/4 oz) sliced ripe olives, drained |
In a skillet, cook beef & garlic until beef is browned; drain. In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt & pepper; mix well. Fold in beans, 1¼ cups cheese, ½ cup onions and the beef mixture. Line pie plate with bottom pastry; fill with bean mixture. Top with remaining pastry; seal & flute edges. Cut slits in top crust. Bake at 425F (or 400F if using a glass pie plate) for 30-35 minutes or until lightly browned. Let stand for 5 minutes before cutting. Garnish with sour cream, olives and remaining picante sauce, cheese and onions.
Recipe by: Debra Dohy (ToH Feb/Mar 97) Posted to EAT-L Digest by Sean Coate <swcoate@...> on Sep 10, 1997