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