Flaky and festive, this beef and bean based pie is full on in flavor…salsa, cilantro, kidney and black beans, cheddar cheese, and hamburger! Fiesta Beef Pie is great to make using canned ingredients commonly found in your pantry and freezes spectacularly for later enjoyment!
1 pound ground beef
3–4 garlic cloves, minced
1/2 cup onion, diced
1 can condensed bean with bacon soup, undiluted
1 jar (16 ounces) chunky salsa, divided
1/4 cup cornstarch
1/4 cup cilantro, chopped and divided*
1 tsp. chili powder**
1 tsp. salt (kosher or table)
1/2 tsp. ground pepper
1 can (16 ounces) kidney beans, drained and rinsed
1 can (16 ounces) black beans, drained and rinsed
1 can (4 ounces) diced green chilies
2 cups shredded cheddar or Mexican blend cheese, divided
3/4 cup sliced green onions, divided
Pastry for double crust pie (9- or 10-inch pan). Store-bought or homemade like Flaky Not-Amish Pie Crust works great!
1 cup sour cream
1 can (2-1/4 ounce) sliced ripe black olives, drained
Preheat oven to 425 degree F.
In a skillet over medium-high heat, cook hamburger, garlic and onion. Hamburger shouldn’t be pink. Drain grease.
In a large bowl, combine bean and bacon soup, 1 cup chunky salsa, cornstarch, 2 tbsp. cilantro, chili powder, salt, pepper, kidney and black beans, diced green chilies, shredded cheese, and green onions. Mix well.
Line a 9- or 10-inch pie pan with the bottom pastry layer. Fill with the bean mixture. Top with the remaining pastry layer. Seal pie by fluting the edges. Cut slits in the top pastry layer to vent. Bake for 25 to 30 minutes or until pie is golden brown. Let stand for about 5 minutes before cutting. Garnish with chunky salsa, sour cream, sliced black olives, green onions, shredded cheese, and cilantro.
*Don’t care for cilantro, substitute for equal parts chopped fresh parsley.
**Chili powder can be swapped out for equal parts of paprika, ancho chili powder, or chipotle chili powder.
Find it online: https://gloveboxeats.com/?p=1653