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 filling dish. —Debra Dohy, Massillon, Ohio
Can you freeze Spicy Bean and Beef Pie?
Cover unbaked pie and freeze for up to 3 months. To use, remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake 55-60 minutes longer or until golden brown. Serve as directed.
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
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1Preheat 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.
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2On a lightly floured surface, roll half the 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.
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3Bake 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.
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