Spicy beef and bean pie

8 Servings

Ingredients

Quantity Ingredient
1 pounds Ground beef
3 Cloves garlic; minced
1 can (11 1/2 oz.) bean with bacon soup, undiluted
1 Jar (16 oz.) thick and chunky picante suace, divided
¼ cup Cornstarch
1 tablespoon Chopped fresh parsley
1 teaspoon Paprika
1 teaspoon Salt
¼ teaspoon Pepper
1 can (16 oz.) kidney beans; rinsed and drained
1 can (15 oz.) black beans; rinsed and drained
2 cups Shredded cheddar cheese; divided
¾ cup Sliced green onions; divided
Pastry for double crust pie (10 \")
1 cup (8 oz.) sour cream
1 can (2 1/4 oz.) sliced ripe olives, drained

Directions

In a skillet, cook beef and garlic until beef is browned; drain. In a large bowl, combine soup, 1 cup of picante sauce, cornstarch, parsley, paprika, salt and pepper; mix well. Fold in beans, 1¼ cups of cheese, ½ 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.

Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #683 by L979@...

on Jul 21, 1997

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