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
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.
Yields
8 Servings