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
SERVINGS
|
8
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
30 min.
|
TOTAL
|
50 min.
|
INGREDIENTS
- 1 pound ground beef
- 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 skillet, cook beef and garlic over medium heat until beef is no longer pink; drain. In a large bowl, combine soup, 1 cup of picante sauce, cornstarch, parsley, paprika, salt and pepper; mix well. Fold in beans, 1-1/2 cups of cheese, 1/2 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.