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Spicy Bean and Beef Pie

My daughter helped me come up with this recipe when we wanted a one-dish meal that was different than a casserole. This pie slices nicely and is a fun and filing dish. —Debra Dohy, Massillon, Ohio
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 1 pound ground beef
  • 2 to 3 garlic cloves, minced
  • 1 can (11-1/2 ounces) condensed bean with bacon soup, undiluted
  • 1 jar (16 ounces) 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
  • Dough for double-crust deep-dish pie
  • 1 cup sour cream
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

  • Preheat oven to 425°. In a large skillet, cook beef over medium heat until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt and pepper. Fold in beans, 1-1/2 cups cheese, 1/2 cup onions and beef mixture.
  • On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
  • Bake until crust is lightly browned, 30-35 minutes. Let stand for 5 minutes before cutting. Serve with sour cream, olives and remaining picante sauce, cheese and onions.
Nutrition Facts
1 piece: 931 calories, 56g fat (32g saturated fat), 157mg cholesterol, 1876mg sodium, 73g carbohydrate (6g sugars, 9g fiber), 32g protein.

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