Ingredients
- 1 pound ground beef
- 2 to 3 garlic cloves, minced
- 1 can (11 1/2 ounce) condensed bean with bacon soup (undiluted)
- 1 jar (16 ounces) picante sauce ( thick and chunky picante sauce, divided)
- 1/4 cup cornstarch
- 1 tablespoon chopped fresh parsley
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (16 ounces) kidney beans (rinsed and drained
- 1 can (15 ounces) black beans (rinsed and drained)
- 2 cups shredded cheddar cheese ( divided)
- 3/4 cup sliced green onions (divided)
- Pie pastry (for double-crust pie, 10 inches)
- 1 cup sour cream
- 1 can (2 1/4 ounces) sliced olives (ripe, drained )
How to Make
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Step 1: In a large skillet, cook beef over medium heat until beef is no longer pink. Add garlic; cook 1 minute longer. Drain.
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Step 2: In a large bowl, combine the soup, 1 cup of picante sauce, cornstarch, parsley, paprika, salt and pepper. Fold in the beans, 1-1/2 cups of cheese, 1/2 cup onions and the beef mixture.
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Step 3: On a lightly floured surface, roll dough to make two crusts to fit a 9-in. deep-dish pie plate. Line pie plate with bottom crust; fill with bean mixture. Top with remaining crust; seal and flute edges. Cut slits in top crust.
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Step 4: Bake at 425° until lightly browned, 30-35 minutes. Let stand for 5 minutes before cutting. Garnish with the sour cream, olives and remaining picante sauce, cheese and onions.
We hope you enjoy this recipe!
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