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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My daughter helped me come up with this recipe when we wanted a one-dish meal that was different than a casserole. This pie slices nicely and is a fun and filing dish. Debra Dohy, Massillon, Ohio Ingredients:
1 pound ground turkey or beef |
2 to 3 garlic cloves, minced |
1 can (11-1/2 ounces) condensed bean with bacon soup, undiluted |
1 jar (16 ounces) 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 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
2 cups (8 ounces) shredded cheddar cheese, divided |
3/4 cup sliced green onions, divided |
pastry for double-crust pie (10 inches) |
1 cup (8 ounces) sour cream |
1 can (2-1/4 ounces) sliced ripe olives, drained |
Directions:
1. In a large skillet, cook beef over medium heat until beef is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. In a large bowl, combine the soup, 1 cup of picante sauce, cornstarch, parsley, paprika, salt and pepper. Fold in the beans, 1-1/2 cups of cheese, 1/2 cup onions and the beef mixture.
3. Line pie plate with bottom pastry; fill with bean mixture. Top with remaining pastry; seal and flute edges. Cut slits in top crust.
4. Bake at 425° for 30-35 minutes or until lightly browned. Let stand for 5 minutes before cutting. Garnish with the sour cream, olives and remaining picante sauce, cheese and onions. Yield: 8 servings.
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