Side Pannel
Spicy Bean and Beef Pie
Ingredients List
- 1 lb Ground beef
- 2 Garlic cloves; minced (up to
- -3)
- 1 cn Condensed bean with bacon
- -soup, undiluted
- 1 Jar (16 oz) thick and chunky
- -Picante Sauce, divided
- 1/4 c Cornstarch
- 1 tb Chopped fresh parsley
- 1 tb Paprika
- 1 ts Salt
- 1/4 ts Pepper
- 1 cn (16 oz) Kidney beans; rinsed
- -and drained
- 1 cn (15 oz) Black beans; rinsed
- -and drained
- 2 c (8 oz) shredded cheddar
- -cheese, divided
- Pastry for double-crust pie
- -(10 inches)
- 1 c (8 oz) sour cream
- 1 cn (2 1/4 oz) sliced ripe
- -olives, drained
Directions
In a skillet, cook beef & garlic until beef is browned; drain. In a large
bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt
& pepper; mix well. Fold in beans, 1 1/4 cups cheese, 1/2 cup onions and
the beef mixture. Line pie plate with bottom pastry; fill with bean
mixture. Top with remaining pastry; seal & flute edges. Cut slits in top
crust. Bake at 425F (or 400F if using a glass pie plate) 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.
bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt
& pepper; mix well. Fold in beans, 1 1/4 cups cheese, 1/2 cup onions and
the beef mixture. Line pie plate with bottom pastry; fill with bean
mixture. Top with remaining pastry; seal & flute edges. Cut slits in top
crust. Bake at 425F (or 400F if using a glass pie plate) 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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
