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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Ground, Beef 8 Servings

INGREDIENTS

1 lb Ground beef
2 Garlic cloves; minced (up to 3)
1 cn Condensed bean with bacon soup, undiluted
1 Jar (16 oz) thick and chunky Picante Sauce, divided
1/4 c Cornstarch
1 tb Chopped fresh parsley
1 tb Paprika
1 ts Salt
1/4 ts Pepper
1 cn (16 oz) Kidney beans; rinsed and drained
1 cn (15 oz) Black beans; rinsed and drained
2 c (8 oz) shredded cheddar cheese, divided
Pastry for double-crust pie (10 inches)
1 c (8 oz) sour cream
1 cn (2 1/4 oz) sliced ripe olives, drained

INSTRUCTIONS

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 <swcoate@PEGANET.COM> on Sep 10, 1997

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