| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | All newly t, Beef | 8 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 3 | Cloves garlic, minced | |
| 1 | 11 1/2 oz. bean with bacon | |
| soup undiluted | ||
| 1 | Jar, 16 oz. thick and | |
| chunky picante suace | ||
| divided | ||
| 1/4 | c | Cornstarch |
| 1 | T | Chopped fresh parsley |
| 1 | t | Paprika |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 1 | 16 oz. kidney beans | |
| rinsed and drained | ||
| 1 | 15 oz. black beans rinsed | |
| and drained | ||
| 2 | c | Shredded cheddar cheese |
| divided | ||
| 3/4 | c | Sliced green onions, divided |
| Pastry for double crust pie | ||
| 10 " | ||
| 1 | c | 8 oz. sour cream |
| 1 | 2 1/4 oz. sliced ripe | |
| olives drained |
INSTRUCTIONS
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 cups 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 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. Yield 8 servings. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #683 by L979@aol.com on Jul 21, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 811
Calories From Fat: 503
Total Fat: 56g
Cholesterol: 171.6mg
Sodium: 955.2mg
Potassium: 778.9mg
Carbohydrates: 28.7g
Fiber: 8.6g
Sugar: 2.6g
Protein: 46.8g