Spicy beef and bean pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 3 | Cloves garlic; minced | |
| 1 | can | (11 1/2 oz.) bean with bacon soup, undiluted |
| 1 | Jar (16 oz.) thick and chunky picante suace, divided | |
| ¼ | cup | Cornstarch |
| 1 | tablespoon | Chopped fresh parsley |
| 1 | teaspoon | 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 | Shredded cheddar cheese; divided |
| ¾ | cup | Sliced green onions; divided |
| Pastry for double crust pie (10 \") | ||
| 1 | cup | (8 oz.) sour cream |
| 1 | can | (2 1/4 oz.) sliced ripe olives, drained |
Directions
In a skillet, cook beef and garlic until beef is browned; drain. In a large bowl, combine soup, 1 cup of picante sauce, cornstarch, parsley, paprika, salt and pepper; mix well. Fold in beans, 1¼ cups of cheese, ½ cup onions and the beef mixture. Line pie plate with bottom pastry; fill with bean mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust. Bake at 425 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. Yield 8 servings.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #683 by L979@...
on Jul 21, 1997