Spicy Beef & Bean Pie
Submitted by shodgin
Tex-Mex double-crust beef and bean pie stuffed with ground beef, kidney beans, black beans, cheddar cheese, and chunky picante sauce. Topped with sour cream and olives for the ultimate taco night twist.
YIELD
8 servingsPREP
10 minCOOK
50 minREADY
1 hrsThink of this as a taco’s overachieving cousin who showed up in a pie crust.
Ground beef browned with garlic gets folded into a thick, saucy filling of kidney beans, black beans, chunky picante sauce, and a mountain of shredded cheddar.
The whole thing bakes between two flaky pie crusts until golden and bubbling, then gets the full Tex-Mex treatment: sour cream, sliced olives, scallions, and extra picante on top.
It feeds eight, slices like a dream, and will absolutely steal the show at your next potluck.
Pro Tips
- Let the pie rest for a full 5 minutes after baking. The cornstarch needs time to set so the filling slices cleanly instead of oozing everywhere.
- Cut generous slits in the top crust. Steam needs to escape or you’ll end up with a soggy top. Three or four good cuts does the trick.
- Use a thick, chunky picante sauce rather than a thin salsa. You want body in this filling, not extra liquid.
Variations
- Swap ground beef for ground turkey for a leaner version that still packs plenty of flavor.
- Use pepper jack cheese instead of cheddar for an extra layer of heat.
- Go crustless by pressing the filling into a greased baking dish and topping with cornbread batter for a Southwestern casserole.
Ingredients
Directions
In a skillet, cook beef and garlic until beef is browned; drain.
In a large bowl, combine soup, 1 cup of picante sauce, cornstarch, parsley, paprika, salt and pepper; mix well.
Fold in beans, 1¼ cups of cheese, ½ cup onions and the beef mixture.
Line pie plate with bottom pastry; fill with bean mixture.
Top with remaining pastry; seal and flute edges.
Cut slits in the top crust.
Bake at 425 degrees F. for 30 to 35 minutes or until lightly browned.
Let stand for 5 minutes before cutting.
Garnish with sour cream, olives and remaining picante sauce, cheese and onions.
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