Spicy Beef & Bean Pie
Yield
8 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 3 | cloves |
garlic
minced |
|
| 1 | can |
beans
with bacon |
*
|
| 1 | jar |
picante sauce
thick, chunky |
* |
| ¼ | cup |
cornstarch
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | teaspoon |
paprika
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 16 | ounces |
kidney beans, canned
|
|
| 15 | ounces |
black beans
rinsed, drained |
|
| 2 | cups |
cheddar cheese
shredded |
|
| ¾ | cup |
scallions, spring or green onions
sliced |
|
| 1 | each |
pie shell (9 inch)
|
|
| 1 | cup |
sour cream
|
|
| 1 | can |
olives
sliced, ripe |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 3 | cloves |
garlic
minced |
|
| 1 | can |
beans
with bacon |
*
|
| 1 | jar |
picante sauce
thick, chunky |
* |
| 59 | ml |
cornstarch
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 5 | ml |
paprika
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 462.4 | ml/g |
kidney beans, canned
|
|
| 433.5 | ml/g |
black beans
rinsed, drained |
|
| 473 | ml |
cheddar cheese
shredded |
|
| 177 | ml |
scallions, spring or green onions
sliced |
|
| 1 | each |
pie shell (9 inch)
|
|
| 237 | ml |
sour cream
|
|
| 1 | can |
olives
sliced, ripe |
*
|
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 degrees F. for 30 to 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.
