Ingredients
1 pound ground beef2 to 3 garlic cloves, minced1 can (11-1/2 ounces) condensed bean with bacon soup, undiluted1 jar (16 ounces) thick and chunky picante sauce, divided1/4 cup cornstarch1 tablespoon chopped fresh parsley1 teaspoon paprika1 teaspoon salt1/4 teaspoon pepper1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained2 cups shredded cheddar cheese, divided3/4 cup sliced green onions, dividedDough for double-crust deep-dish pie1 cup sour cream1 can (2-1/4 ounces) sliced ripe olives, drained
Preparation
Preheat 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.
On 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.
Bake 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.
