Recipe
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. ground beef | ||
| 2 to 3 cloves garlic, chopped | ||
| 1 (11.5 oz) can bean and bacon soup | ||
| 1 (16 oz) jar picante sauce, divided | ||
| ¼ c. cornstarch | ||
| 1 tbsp. parsley flakes | ||
| 1 tsp. paprika | ||
| 1 tsp. salt | ||
| ¼ tsp. pepper | ||
| 1 (16 oz) can kidney beans, rinsed and drained | ||
| 1 (15 oz) can black beans, rinsed and drained | ||
| 2 c. shredded Cheddar cheese, divided | ||
| ¾ c. chopped green onions, divided | ||
| pastry for double-crust pie | ||
| 1 c. sour cream | ||
| 1 (2.25 oz) can sliced black olives |
Directions
- In skillet, brown ground beef with garlic. Drain.
- In large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt and pepper. Mix well.
- Fold in beans, 1-1/4 cups cheese, 1/2 cup onion and beef mixture.
- Line 9-inch pie pan with pastry. Fill with bean mixture.
- Top with remaining pastry, seal and flute edges. Cut slits in top crust.
- Bake at 425 degrees for 30 to 35 minutes or until light brown. Let stand 5 minutes before cutting.
- Garnish individual slices with sour cream, olives and remaining picante sauce, cheese and onions.
Nutrition facts
Servings
660 Calories per serving
Amounts Per Serving
- Total Fat: 38g
- Cholesterol: 85mg
- Sodium: 2050mg
- Total Carbohydrates: 52g
- Protein: 29g