TOTAL TIME: Prep: 30 min. Bake: 30 min.

YIELD: 8 servings.

My daughter helped me come up with this recipe when we wanted a one-dish meal that was different than a casserole. This pie slices nicely and is a fun and filling dish. —Debra Dohy, Massillon, Ohio

Ingredients

1 pound ground beef

2 to 3 garlic cloves, minced

1 can (11-1/2 ounces) condensed bean with bacon soup, undiluted

1 jar (16 ounces) thick and chunky picante sauce, divided

1/4 cup cornstarch

1 tablespoon chopped fresh parsley

1 teaspoon paprika

1 teaspoon salt

1/4 teaspoon pepper

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

2 cups shredded cheddar cheese, divided

3/4 cup sliced green onions, divided

Dough for double-crust deep-dish pie

1 cup sour cream

1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

1. 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.

2. 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.

3. 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.

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