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Title: Spicy Beef and Bean Pie
Categories: Beef
Yield: 8 Servings
| 1 | lb | Ground beef |
| 3 | Cloves garlic; minced | |
| 1 | cn | (11 1/2 oz.) bean with bacon soup, undiluted |
| 1 | Jar (16 oz.) thick and chunky picante suace, divided | |
| 1/4 | c | Cornstarch |
| 1 | tb | Chopped fresh parsley |
| 1 | ts | 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 | Shredded cheddar cheese; divided |
| 3/4 | c | Sliced green onions; divided |
| Pastry for double crust pie (10 ") | ||
| 1 | c | (8 oz.) sour cream |
| 1 | cn | (2 1/4 oz.) sliced ripe olives, drained |
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, 1 1/4 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 and remaining picante sauce, cheese and onions. Yield 8 servings.
Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997
Recipe by: Taste of Home
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