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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
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    8 servings

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 shredded cheddar cheese, divided
  • 3/4 cup sliced green onions, divided
  • Pastry for double-crust pie (10 inches)
  • 1 cup 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.
  • On a lightly floured surface, roll dough to make two crusts to fit a 9-in. deep-dish pie plate. Line pie plate with bottom crust; fill with bean mixture. Top with remaining crust; seal and flute edges. Cut slits in top crust.
  • Bake at 425° until lightly browned, 30-35 minutes. 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 until golden brown, 55-60 minutes longer. Garnish as directed.
Nutrition Facts
1 piece: 682 calories, 34g fat (18g saturated fat), 88mg cholesterol, 1509mg sodium, 61g carbohydrate (8g sugars, 8g fiber), 28g protein.
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Reviews

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Average Rating:
  • Stacey
    Jun 6, 2020

    This is really quite delicious. I followed the recipe exactly and it was wonderful. I love how well it holds together when slicing/serving.

  • K
    May 10, 2020

    I thought this was pretty good, albeit a tad heaving with the artificial flavoring in the condensed bean soup. Must have been heavy on the seasoning that day in the factory. That said, this recipe was so simple, I can see myself making it again and just customizing it as I go, with what I have on hand. It's basically a reminder that a savory pie for dinner is just a crust and leftovers away!

  • Susan
    May 1, 2020

    I haven't made this yet and while I'm sure it's delicious, it is DEFINITELY NOT a French Canadian Tourtiere.A French Canadian Tourtiere DOES NOT include any of the following....condensed soup,picante sauce, black beans,kidney beans,cheddar cheese or ripe olives.While we appreciate our neighbours to the south,it's hard to take seriously a list of CANADIAN recipes which don't come from canadians.I should know..I am a CANUCK.

  • Jellybug
    Jan 12, 2019

    I had some friends over and made this delicious recipe plus a salad. Every one asked for the recipe.

  • Lorraine
    Mar 9, 2018

    I definitely did NOT share the enthusiasm for this recipe! Will never be making it again!

  • rcoker09
    Oct 5, 2016

    I make many recipes from ToH that are keepers, but this one is beyond belief...SO GOOD! People, please don't change the ingredients, amounts, or how it is made! The bean with bacon soup is what takes this recipe over the top. It gives a depth of flavor that no one would ever suspect comes from this soup. Also...make sure you use picante sauce and not salsa. They are similar, but picante is cooked and generally spicier. Mild picante is perfect in this, but it also comes in extra-mild, medium, and hot. I bought the Pace brand. I bought Pillsbury refrigerated pie crusts and used them in a 10-inch Fiesta pie baker. There was filling left but not enough for another pie. I saved it until the next day, topped it with cheese, heated it in the microwave, and we had it with tortilla chips! Another winner! The filling could easily stand alone as a dip...it is that good. Do yourself a favor and make this!

  • Ilovematty
    Oct 3, 2016

    Very Good! Lightened it up by omitting sour cream, bottom crust, reduced amount of reduced fat cheese, eliminated salt, and used healthy request bean soup. Added guacamole as topping. Will try ground turkey or chicken next time. Still oh so good and easy to make. Putting this one on the guest list.

  • annrms
    Dec 7, 2015

    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!!!

  • caree929
    Sep 30, 2014

    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!

  • Donalee2
    Aug 16, 2013

    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