SPICY BEAN AND BEEF PIE
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
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 931 calories, Fat 56g fat (32g saturated fat), Cholesterol 157mg cholesterol, Sodium 1876mg sodium, Carbohydrate 73g carbohydrate (6g sugars, Fiber 9g fiber), Protein 32g protein.
BEEF AND BEAN TAMALE PIE
Enchiladas meet cornbread in this incredible new flavor-packed skillet dinner. It all starts with a cheesy cornbread base that's infused with enchilada sauce, then layered with seasoned beef and beans, and piled high with fresh toppings.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Grease bottom and side of 10-inch cast-iron skillet with oil. Heat skillet in oven about 10 minutes or until hot.
- In medium bowl, stir muffin mix, milk, melted butter and egg just until moistened (batter will be lumpy). Stir in green chiles and 1 cup of the cheese. Spread in hot skillet. Bake 16 to 18 minutes or until light golden brown around edge. Remove from oven; reduce oven temperature to 350°F.
- Meanwhile, in 10-inch nonstick skillet, cook beef, bell pepper, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is no longer pink; drain. Add water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Add pinto beans; stir until combined.
- Using the end of a wooden spoon, poke holes in cornbread (about 1 1/2 to 2 inches apart), and pour enchilada sauce over top, spreading sauce to fill holes. Top with beef and bean mixture and remaining 1 cup cheese. Cover with sheet of foil sprayed with cooking spray; bake 25 to 30 minutes or until bubbling around edge and cheese is melted.
- Cool 10 to 15 minutes before serving. Serve with your favorite fresh toppings.
Nutrition Facts : Calories 400, Carbohydrate 33 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 7 g, TransFat 1/2 g
BEEF AND BEAN PIE
We made this all the time when I was growing up. It originally came from the Pillsbury bake off book from the 1970's I think. We lost it for several years and I emailed the company and they sent it to me. It was one of my brother's favorite meals and when he came back from serving the Army in Iraq, we fixed it for him as a surprise. We never used the Pillsbury refrigerated crescent rolls like the recipe called for but would put it in a pie crust. Also, we left off the American cheese.
Provided by nascarmom
Categories Savory Pies
Time 45m
Yield 1 pie, 5-6 serving(s)
Number Of Ingredients 9
Steps:
- If you want to use a 2 crust pie shell you can or use what the recipe calls for which is 1 (8 oz.) can of Pillsbury refrigerated crescent rolls.
- Preheat oven to 350°F.
- Fry ground beef and onion together until brown and onion is tender.
- Drain meat.
- Stir in salt, Worcestershire sauce, Tabasco sauce, beans and tomato paste.
- Simmer while preparing crust.
- (If using crescent rolls, separate cough into 8 triangles. Arrange triangles in ungreased 9 or 10 inch pie pan in a spoke fashion with narrow tips of triangles extending over pan 4 inches. Press dough over bottom of pan. Spoon meat mixture into crust; top with cheese if desired. Bring tops of dough over filling to center).
- (If using pie crust then just spoon meat mixture into pie crust and top with cheese if desired. Put top crust on and make a few slits in it).
- Bake 25-30 minutes until golden brown.
Nutrition Facts : Calories 793.6, Fat 47.6, SaturatedFat 16.9, Cholesterol 91.7, Sodium 1497.5, Carbohydrate 60.1, Fiber 7.8, Sugar 5.1, Protein 33.3
BEEF & BUTTER BEAN PIE
hamburger pie, simple and tasty. The amount of each spice is very, very loose. I add, smell and taste. Please make sure you're tasting as you go and adjust to your own preferences.
Provided by Kirste
Categories Savory Pies
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Grease bottom of cast iron skillet with Crisco and sprinkle with salt.
- Bring skillet to med-high temperature.
- Crumble ground beef all over skillet.
- After a minute or so, turn heat to medium.
- Use a heavy duty spoon to squash beef while browning to keep an even crumble.
- Add 1/4 c onion, 1 tsp thyme, a light layer of black pepper, ground mustard, and cayenne.
- Add 1 can of butter beans, reserve liquid.
- Let cook for a bit.
- Add 1/2 the reserved bean liquid.
- Let cook for a bit.
- Sprinkle with flour to thicken.
- Then add the remaining bean liquid.
- Let cook down until it is moist but not soupy.
- Put into mixing bowl and let cool to warm temperature.
- Make double pie crust. Use your preferred recipe. Make sure to prick bottom crust with fork. Do not bake prior to filling.
- Add chopped pickles.
- If the mixture is cooled, mix in 2 eggs.
- Scoop into pie shell, cover with top crust, cut three vent slits into top.
- Cook for 30 minutes.
- Let cool for 20 to 30 minutes.
- Eat :).
Nutrition Facts : Calories 416.6, Fat 25.6, SaturatedFat 7.6, Cholesterol 91.4, Sodium 1092, Carbohydrate 28.9, Fiber 2.6, Sugar 0.7, Protein 17
BEEFY BEAN POT PIE
Who doesn't love pot pies? Sweet tomatoey beans and beef are smothered with fluffy biscuits for delicious comfort food.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 1 1/2-quart round casserole with cooking spray.
- In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in onion, pork and beans, tomato sauce and brown sugar. Pour into casserole; set aside.
- In medium bowl, stir remaining ingredients until soft dough forms; beat vigorously 20 strokes. Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Pat ball into 7 1/2-inch circle or a circle the size of top of casserole. Place on beef mixture in casserole.
- Bake uncovered 20 to 25 minutes or until crust is light brown.
Nutrition Facts : Calories 490, Carbohydrate 54 g, Cholesterol 80 mg, Fat 1/2, Fiber 7 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 20 g, TransFat 2 g
BEEF AND BEAN TAMALE PIE
From Pillsbury Doughboy Slow Cooker Recipies (2003). Cookbook notes that cornbread won't darken like cornbread baked in the oven but will get color from soaking the sauce below. Check cornbread for doneness with toothpick test.
Provided by LaJuneBug
Categories Meat
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, cook ground beef and onion over medium heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in beans and enchilada sauce. Place beef mixture in a 3 1/2 to 4 1/2 quart slow cooker.
- In a small bowl, combine corn muffin mix, milk, margarine and egg; stir just until moistened (batter will be lumpy). Add cheese and chilies; stir gently to mix. Spoon over beef mixture in slow cooker.
- Cover; cook on low setting for 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Top individual servings with sour cream and green onions.
Nutrition Facts : Calories 591.9, Fat 28, SaturatedFat 10.2, Cholesterol 112.4, Sodium 1515.1, Carbohydrate 58.1, Fiber 9, Sugar 14.9, Protein 27.5
BEEF AND BEAN POT PIE
Try a delicious cousin to chicken pot pie. Family-favorite beef and beans make good partners to a Bisquick® topping.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Grease bottom and side of 1 1/2-quart round casserole with shortening. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in beans, tomato sauce, brown sugar and onion. Pour into casserole; set aside.
- In medium bowl, stir remaining ingredients until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick to coat. Shape dough into ball; knead about 10 times or until smooth. Pat ball into 7 1/2-inch round or round the size of top of casserole. Place on beef mixture in casserole.
- Bake uncovered 15 to 20 minutes or until crust is light brown.
Nutrition Facts : Calories 500, Carbohydrate 57 g, Cholesterol 80 mg, Fiber 8 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 21 g, TransFat 2 g
BUTTER BEAN PIE
I was the PTO president at my daughter's school and we put together a cookbook to raise some money and this recipe was given by the school secretary. It has been a favorite of mine since. Very southern and very good!
Provided by Christi Johnson
Categories Savory Pies
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. Brown hamburger, onion, salt and pepper, drain fat. Put into bottom of casserole dish. Layer butter beans on top of meat with plenty of bean juice. Spread tomato soup on top of beans (do not dilute soup). Mix up cornbread mixture and spread on top of the soup. Bake at 400 until cornbread is done.
BUTTER BEAN PIE
My family loves this recipe.I make it when they can all be home,(with everyone's busy schedules). It doesn't really matter who all will be here to eat it.I don't know how to make a little bit! If you like spicy use 2 envelopes of mexican cornbread instead of 1 of each
Provided by Tammy Parks
Categories Savory Pies
Time 2h45m
Number Of Ingredients 9
Steps:
- 1. I use large stock pot and use lowest rack in oven. prepare dried butter beans according to package directions.Can be done before hand but reserve juice to 2 inches above cooked beans.
- 2. Preheat oven to 425. Brown ground chuck with the garlic,add salt and pepper to taste,drain off fat.
- 3. Slice onion and separate into rings.set aside.
- 4. Mix the 2 cornbreads according to package directions in one bowl and add the half c. of flour set aside.
- 5. Make sure your beans and juice are hot.Spoon ground chuck in a layer all over top of beans and juice.don't stir. next layer,Rotell tomatoes spread on top of meat,next layer onions,then layer the cheese.before last step spray the sides of pan with cooking spray.spoon the cornbread mixture on top layer and carefully spread to sides of pan.Bake 45-60 mins until golden brown and knife inserted in middle comes out clean
- 6. serve in bowls.with large strong metal spoon dig down through all the layers should still be some juice in bottom.Be sure to get some of that too!
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