Best 3 Spicy Bean And Beef Pie Recipes

Indulge in a culinary journey with our tantalizing Spicy Bean and Beef Pie, a delightful fusion of flavors and textures that will satisfy your taste buds. This hearty dish is a perfect blend of succulent beef, savory beans, and a symphony of spices, all enveloped in a flaky, golden crust. Embark on a culinary adventure with our step-by-step guide, which includes variations to cater to diverse dietary preferences and taste profiles. Discover the vegan delight of our meatless version, featuring a medley of vegetables and plant-based protein. For those who prefer a comforting classic, relish our traditional beef and bean pie, brimming with rich, savory flavors. Unleash your creativity with our individual pie recipe, allowing you to customize the filling to your heart's desire. Whichever path you choose, our Spicy Bean and Beef Pie promises an unforgettable culinary experience.

Let's cook with our recipes!

SPICY BEEF AND BEAN ENCHILADA PIE

Spicy Beef and Bean Enchilada Pie image

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

Ingredients

1 pound ground beef
½ cup diced onion
2 cloves garlic, minced
1 (15 ounce) can Tex Mex-style diced tomatoes
1 (4 ounce) can chopped green chilies
2 tablespoons chopped fresh cilantro
1 (1 ounce) packet taco seasoning mix
1 (20 ounce) can refried black beans
2 (10 ounce) cans red enchilada sauce (such as Old El Paso®)
2 cups shredded pepperjack cheese
2 cups shredded Monterey Jack cheese
6 (8 inch) flour tortillas
½ cup sour cream, or to taste

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

Spicy Bean and Beef Pie image

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

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

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

Spicy Bean and Beef Pie image

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

Ingredients

1 lb extra lean ground beef
1 -3 garlic clove, minced
1 (10 1/2 ounce) can condensed bean with bacon soup, i use campbell's (undiluted)
1 (16 ounce) jar 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 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
2 cups shredded cheddar cheese, divided
3/4 cup sliced green onion, divided
1 (10 inch) pastry for double-crust pie
1 cup sour cream
1 (2 1/4 ounce) can sliced ripe olives, drained

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

Tips:

Choose the right beans: For this recipe, pinto beans or black beans are good choices. They hold their shape well and have a slightly nutty flavor.
Soak the beans overnight: This will help to soften them and reduce the cooking time.
Use a variety of spices: The combination of chili powder, cumin, and oregano gives this dish a flavorful kick. You can also add other spices to taste, such as garlic powder, onion powder, or cayenne pepper.
Don't overcook the beef: You want the beef to be cooked through, but not tough. Overcooking will make it dry and chewy.
Use a good quality pie crust: A homemade pie crust is always best, but you can also use a store-bought crust if you're short on time.
Bake the pie until the crust is golden brown and the filling is bubbly: This usually takes about 30-40 minutes.

Conclusion:

This spicy bean and beef pie is a delicious and hearty meal that's perfect for a cold winter day. It's also a great way to use up leftover beans and beef. Serve it with a side of sour cream, guacamole, or salsa for a complete meal.