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Title: Spicy Bean and Beef Pie Categories: Ground, Beef Yield: 8 Servings 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 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. Recipe by: Debra Dohy (ToH Feb/Mar 97) Posted to EAT-L Digest by Sean Coate |