1 lb Ground beef
3 Cloves garlic, minced
1 can (11 1/2 oz.) bean with bacon soup, undiluted
1 Jar (16 oz.) thick and chunky picante suace, divided
1/4 cup Cornstarch
1 tbsp Chopped fresh parsley
1 tsp 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 Shredded cheddar cheese, divided
3/4 cup Sliced green onions, divided
Pastry for double crust pie (10 ")
1 cup (8 oz.) sour cream
1 can (2 1/4 oz.) sliced ripe olives, drained
|
|
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
|
|
