Ingredients
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1 lb extra lean ground beef
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1 (10 1/2 ounce) can condensed bean with bacon soup, i use campbell's (undiluted)
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1 (16 ounce) jar thick and chunky picante sauce, divided
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1/4 cup cornstarch
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1 tablespoon chopped fresh parsley
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1 teaspoon paprika
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1 teaspoon salt
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1/4 teaspoon pepper
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1 (16 ounce) can kidney beans, rinsed and drained
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1 (15 ounce) can black beans, rinsed and drained
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2 cups shredded cheddar cheese, divided
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1 (10 inch) pastry for double-crust pie
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1 cup sour cream
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1 (2 1/4 ounce) can sliced ripe olives, drained
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1 -3 garlic clove, minced
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3/4 cup sliced green onion, divided
Instructions
- In a skillet, cook beef and garlic until beef is browned, drain.
- In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt and pepper, mix well.
- Fold in beans, 1 ¼ cup cheese, ½ cup onions and the beef mixture.
- Place bottom crust in a 10†pie pan. Pour beef mixture in crust.
- Top with remaining pastry, seal and flue edges. Cut slits in the top crust.
- Bake at 425 for 30-35 minutes or until lightly brown.
- Let stand 5 minutes before cutting.
- Garnish with sour cream, olives, remaining picante, cheese and onions.