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Taco Chili Pie

This zesty pie combines ground beef, stewed tomatoes, kidney and pinto beans with zippy seasonings, all tucked into a flaky golden crust. It's a great dish to take to a potluck—it slices so nicely, you can easily dish it up for a crowd. —Liza Taylor Seattle, Washington
  • Total Time
    Prep: 30 min. + chilling Bake: 50 min. + standing
  • Makes
    2 pies (6-8 servings each)

Ingredients

  • 1 pound ground beef
  • 2 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 4 cups torn fresh spinach
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 2 tablespoons taco seasoning
  • 1 tablespoon sugar
  • 1 tablespoon molasses
  • CRUST:
  • 4-1/2 cups all-purpose flour
  • 4 teaspoons sugar
  • 2 teaspoons salt
  • 2 cups cold butter
  • 12 to 14 tablespoons cold water

Directions

  • In a skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Stir in the next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes.
  • Meanwhile, combine the flour, sugar and salt in a bowl. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into fourths; flatten each portion into a circle. Cover with plastic wrap. Refrigerate for 30 minutes.
  • Line two 9-in. pie plates with pastry. Divide beef mixture between crusts. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in top.
  • Bake at 400° for 20 minutes. Reduce heat to 375°; bake 30-35 minutes longer or until golden brown. Let stand for 10-15 minutes before cutting.

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