http://www.astray.com/recipes/?show=Spicy%20be an%20and%20beef%20pie
Spicy bean and beef pie
1 pounds Ground beef
2 Garlic cloves; minced (up to 3)
1 can Condensed bean with bacon soup, undiluted
1 Jar (16 oz) thick and chunky Picante Sauce, divided
� cup Cornstarch
1 tablespoon Chopped fresh parsley
1 tablespoon Paprika
1 teaspoon Salt
� teaspoon Pepper
1 can (16 oz) Kidney beans; rinsed and drained
1 can (15 oz) Black beans; rinsed and drained
2 cup (8 oz) shredded cheddar cheese, divided
Pastry for double-crust pie (10 inches)
1 cup (8 oz) sour cream
1 can (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 <
[email protected]> on Sep 10, 1997