A few Christmas’ ago my mom-in-law gifted us girls a magic binder containing all her recipes; it’s like her love letter to our stomachs. When meal planning occurs and I have all ingredients sitting impatiently in the cupboard, I pull the recipe book from our mustard hutch and make the same meals Bryan grew up having. One of our faves?
Yes, you read that correctly. It’s as if DINNER met DESSERT and had a BABY. It’s my kinda dinner, ‘cuz let’s be honest, if it weren’t for my husband who adores cooking or Mana’s Recipe book, our family would live on baked goods alone. Cue college days.
If you want a simple, yummy (hello, it’s made with pie crust) dinner recipe to wow your special someone or gather people together and enjoy this Valentine’s Day, here you go. Or, just eat it by yourself, right out of the pie dish. No.shame.there.
1 lb. ground beef or turkey
1 jar (16 oz) chunky picante sauce, divided
1 can kidney beans
1 can black beans
1 tsp paprika
2 cups shredded cheddar cheese, divided
1 cup sour cream
2-3 garlic cloves, minced
3/4 sliced green onions, divided (optional)
1 can condensed bean with bacon soup, undiluted
1/4 cup cornstarch
1 tsp salt
1/4 tsp pepper
Pillsbury double pie crust (found in refrigerator section)
1 can sliced ripe olives, drained (optional)
In skillet, cook beef / turkey and garlic over medium heat until beef / turkey is no longer pink; drain. (Side note: I almost forgot the garlic when making this dish because a friend was over and we were brainstorming how to decorate her house and I got the brilliant idea that she needed an obnoxiously large birdcage to complete her kitchen decor. Welcome to my crazy. She went home with mine, because I just.took.ours.down during a kitchen re-arranging whim and someone needed that glorious cage hanging in their home.) Don’t forget the garlic (wink).
In a large bowl, combine soup, 1 cup picante sauce, cornstarch, paprika, salt and pepper; mix well. Fold in drained and rinsed beans, 1 1/2 cups of cheese, 1/2 green onions (optional) and the beef mixture. Line pie plate (You know that cute one you’ve been eyeing? Now’s your reason to buy it. I got your back) with bottom pastry; fill with bean mixture.
Top with remaining pastry; seal and flute edges (This by no means looks “Martha Stewarty” when I do it. Just some permission if you get anxious about fancy flute-like words. Just wrap them edges.) Cut slits in the top crust. Bake at 425′ for 30-35 minutes or until lightly brown.
Let stand for 5 minutes before cutting. Garnish with sour cream, olives and remaining picante sauce, cheese and onions. Serve with a salad if you must, but who are we kidding? All we need is pie.
BEAN PIE, that is.
- Recipe shared from Denise Pogue, the “Martha Stewart of Mana’s”