SPICY BEEF AND BEAN ENCHILADA PIE
This is a scrumptious, filling Mexican dish that is easy and loved by everyone I've served it to. Lots of flavor and a spicy kick of chiles and pepperjack cheese will make this a family staple any night of the week.
Provided by Karla Smith
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cook and stir ground beef and onions in a large skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes, green chiles, cilantro, and taco seasoning mix. Remove from heat.
- Mix black beans and 1 can red enchilada sauce in a bowl until creamy.
- Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl.
- Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp, about 15 seconds per side.
- Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of black bean mixture on top of tortilla, then spread a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat the tortilla, bean, meat, cheese, and sauce layering process, finishing with cheese and enchilada sauce on top.
- Cover pan with aluminum foil and bake in the preheated oven until cheese is bubbling and enchiladas are cooked through, about 40 minutes. Cool for 15 minutes and serve with sour cream.
Nutrition Facts : Calories 641.9 calories, Carbohydrate 45.5 g, Cholesterol 101.6 mg, Fat 36.2 g, Fiber 6.7 g, Protein 32.7 g, SaturatedFat 17.5 g, Sodium 1683.9 mg, Sugar 3.2 g
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.
SPICY BEAN AND BEEF PIE
If you are looking to try something different -- here's your chance. This is very filling -- and left overs are GREAT. Although the recipe lists several things to top the "pie" with -- be creative and add whatever sounds good to you.
Provided by Bobbie
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a skillet, cook beef and garlic until beef is browned, drain.
- In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt and pepper, mix well.
- Fold in beans, 1 ¼ cup cheese, ½ cup onions and the beef mixture.
- Place bottom crust in a 10" pie pan. Pour beef mixture in crust.
- Top with remaining pastry, seal and flue edges. Cut slits in the top crust.
- Bake at 425 for 30-35 minutes or until lightly brown.
- Let stand 5 minutes before cutting.
- Garnish with sour cream, olives, remaining picante, cheese and onions.
Nutrition Facts : Calories 940.9, Fat 50.5, SaturatedFat 21, Cholesterol 104.8, Sodium 2377.2, Carbohydrate 77.8, Fiber 12, Sugar 2.7, Protein 44.1
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
SPICY BEEF STEW WITH BEANS & PEPPERS
Just the thing to warm you up on a cold winter night
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 3h
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
- Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
- Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.
Nutrition Facts : Calories 400 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium
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