| 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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