Spicy bean and beef pie

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

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