Monday, December 7, 2009

Noelle's Spicy Bean and Beef Pie

Spicy Bean and Beef Pie

1 pound ground beef
2 to 3 garlic cloves, minced
1 can (11 1/2 ounces) condensed beean with bacon soup, undiluted
1 jar (16 ounces) 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 black olives, drained

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, 1 1/4 cup of cheese, 1/2 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 for 30-35 or until lightly browned. Let stand for 5 minutes before cutting. Garnish with sour cream, olives and remaining picante sauce, cheese and onions. Yield: 8 servings

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