Spicy Bean and Beef Pie 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Spicy Bean and Beef Pie cont. Pastry for double-crust pie (10 inches) 1 cup (8 ounces) sour cream 1 can (2-1/4 ounces) sliced ripe olives, drained 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

	Spicy Bean and Beef Pie and remaining picante sauce, cheese and onions. Yield: 8 servings. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008