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Spicy Bean and Beef Pie

Spicy Bean and Beef Pie
My daughter helped me come up with this recipe when we wanted a one-dish meal that was different than a casserole. This pie slices nicely and is a fun and filing dish. —Debra Dohy, Massillon, Ohio
8 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 2 to 3 garlic cloves, minced
  • 1 can (11-1/2 ounces) condensed bean with bacon soup, undiluted
  • 1 jar (16 ounces) thick and chunky picante sauce, divided
  • 1/4 cup cornstarch
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 3/4 cup sliced green onions, divided
  • Pastry for double-crust pie (10 inches)
  • 1 cup (8 ounces) sour cream
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

  • In a large skillet, cook beef over medium heat until beef is no
  • longer pink. Add garlic; cook 1 minute longer. Drain.
  • In a large bowl, combine the soup, 1 cup of picante sauce,
  • cornstarch, parsley, paprika, salt and pepper. Fold in the beans,
  • 1-1/2 cups of cheese, 1/2 cup onions and the beef mixture.
© Taste of Home 2013

2 of 2

Spicy Bean and Beef Pie (continued)

Directions (continued)

  • Line pie plate with bottom pastry; fill with bean mixture. Top with
  • remaining pastry; seal and flute edges. Cut slits in top crust.
  • Bake at 425° for 30-35 minutes or until lightly browned. Let
  • stand for 5 minutes before cutting. Garnish with the sour cream,
  • olives and remaining picante sauce, cheese and onions. Yield: 8
  • servings.
Nutrition Facts: 1 serving (1 piece) equals 682 calories, 34 g fat (18 g saturated fat), 88 mg cholesterol, 1,509 mg sodium, 61 g carbohydrate, 8 g fiber, 28 g protein.
© Taste of Home 2013