- 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
- 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.
- Line a 9-in. deep-dish 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.
Freeze option: Cover and freeze unbaked pie. To use, remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake 55-60 minutes longer or until golden brown. Garnish as directed. Yield: 8 servings.
Reviews for Spicy Bean and Beef Pie
"This is a family favorite especially around the holidays because the recipe makes two pies. I usually leave off the top crust, and sometimes, I have just made a dip out of it omitting the crust and cornstarch and serving it with "Scoops". All good!!!"
"I made this a little differently than the original, but it still turned out well. I used 1 cup of beef broth instead of the soup because the thought of bean and bacon soup in this just didn't sound appetizing to me at all. I also used 1/2 a pound of ground turkey since I didn't have any ground beef and it was plenty of meat. I was concerned that the filling wouldn't thicken up enough in the oven, so I added all of the filling ingredients except for the cheese and thickened it on the stovetop. My husband and three year old loved it and I will definitely make it again!"
"I HAVEN'T MADE THIS RECIPE BUT I WONDER WHAT COULD A PERSON USE IN PLACE OF THE CANNED SOUP. I DON'T BUY CANNED SOUP BECAUSE OF THE SODIUM. THE RECIPE SOUNDS REALLY GOOD. DONALEE2"
"This is the best pie I have ever tasted. I have a 14 year old who is fussy when it comes to meals and she requests this often."
"I make this with vegetarian hamburger substitute. It turns out great. Way less fat."
"This past year I made my kids favorite meal for their birthday. This one is my youngest sons. We all love it. Thanks."
"I have been making this recipe since I first saw it in your magazine. It is AMAZING!! You will be missing out if you don't make it."
"This recipe is so tasty and easy to make! It's so good with a dollap of sour cream on top. I will be making this one again for sure. I did have some extra filling that would not fit into my pie... if I had extra pie crust I probably could have made 2. Next time I will try using only 3/4 of a pound of ground beef. Other than that... absolutely delish!"
"This is my new favorite recipe! My husband and I both loved it. Next time I may add a some chili powder to give it a little extra kick and maybe some chopped green peppers to the filling. Very very good meal, plus it's quick and easy to put together!"
"Very tasty! Popular in our family, though with a few slight modifications: ground turkey instead of ground beef, medium salsa, reduced cheddar cheese to 1 cup inside the pie, and never found any need to add sour cream or shredded cheese on top. Serve with additional salsa sometimes, or whatever individuals prefer! Filling and flavorful!"