 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
If you are looking to try something different - here's your chance. This is very filling - and left overs are GREAT. Although the recipe lists several things to top the pie with - be creative and add whatever sounds good to you. Ingredients:
1 lb extra lean ground beef |
1 -3 garlic clove, minced |
1 (10 1/2 ounce) can condensed bean with bacon soup, i use campbell's (undiluted) |
1 (16 ounce) jar thick and chunky picante sauce, divided |
1/4 cup cornstarch |
1 tablespoon chopped fresh parsley |
1 teaspoon paprika |
1 teaspoon salt |
1/4 teaspoon pepper |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
2 cups shredded cheddar cheese, divided |
3/4 cup sliced green onion, divided |
1 (10 inch) pastry for double-crust pie |
1 cup sour cream |
1 (2 1/4 ounce) can sliced ripe olives, drained |
Directions:
1. In a skillet, cook beef and garlic until beef is browned, drain.
2. In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt and pepper, mix well.
3. Fold in beans, 1 1/4 cup cheese, 1/2 cup onions and the beef mixture.
4. Place bottom crust in a 10” pie pan. Pour beef mixture in crust.
5. Top with remaining pastry, seal and flue edges. Cut slits in the top crust.
6. Bake at 425 for 30-35 minutes or until lightly brown.
7. Let stand 5 minutes before cutting.
8. Garnish with sour cream, olives, remaining picante, cheese and onions.
|
|