Serves: 8
Total Calories: 448

1 pound ground beef
2 garlic cloves, minced
1 (11 1/2-ounce) can bean with bacon soup, undiluted
1 (16-ounce) jar thick and chunky salsa, divided
1/4 cup cornstarch
1 tablespoon chopped fresh parsley
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce) can kidney beans, rinsed and drained
2 cups shredded Cheddar cheese, divided
3/4 cup sliced green onions, divided
pastry for (10-inch) double crust pie
1 cup sour cream
1 (2 1/4-ounce) can ripe olives, sliced and drained

In a skillet, cook beef and garlic until beef is browned; drain. In a large bowl, combine soup, 1 cup salsa, cornstarch, parsley, paprika, salt and pepper; mix well. Fold in beans, 1 1/4 cups cheese, 1/2 cup onions, and beef mixture. Line pie plate with bottom pastry and fill with bean mixture. Top with remaining pastry; seal and flute edges. Cut slits in top crust. Bake at 42° for 30–35 minutes or until lightly browned. Let stand for 5 minutes before cutting. Garnish with sour cream, olives, and remaining salsa, cheese, and onions.

Nutritional Facts:

Serves: 8
Total Calories: 448
Calories from Fat: 159

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