| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
All newly t, Beef |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 3 |
|
Cloves garlic; minced |
| 1 |
cn |
(11 1/2 oz.) bean with bacon soup, undiluted |
| 1 |
|
Jar (16 oz.) thick and chunky picante suace, divided |
| 1/4 |
c |
Cornstarch |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
ts |
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 |
Shredded cheddar cheese; divided |
| 3/4 |
c |
Sliced green onions; divided |
|
|
Pastry for double crust pie (10 ") |
| 1 |
c |
(8 oz.) sour cream |
| 1 |
cn |
(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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