Beef And Bean Pie Recipes

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BEEF AND BEAN TAMALE PIE



Beef and Bean Tamale Pie image

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

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter, melted
1 egg
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 cups shredded Mexican cheese blend (8 oz)
1 lb lean (at least 80%) ground beef
1/2 cup chopped red bell pepper
1/2 cup chopped onion
2 cloves garlic, finely chopped
2/3 cup water
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 can (15 oz) pinto beans, drained, rinsed
1 can (10 oz) Old El Paso™ mild enchilada sauce
Fresh toppings, if desired (chopped tomatoes, cilantro, sour cream, salsa, diced avocado)

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

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

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 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

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

CHEESY BEEF AND BEAN BAKE



Cheesy Beef and Bean Bake image

A great recipe for those days when you want a tasty main dish without spending a lot of time in the kitchen.

Provided by Maggie Bomis

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 4

Number Of Ingredients 8

1 pound ground beef
salt and pepper to taste
1 (6 ounce) can tomato sauce
1 onion, chopped
1 tablespoon Worcestershire sauce
1 (15 ounce) can vegetarian baked beans
6 cups prepared instant mashed potatoes
6 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large skillet over medium high heat, combine the ground beef and salt and pepper to taste. Saute for 10 minutes, or until well browned. Add the tomato sauce, onion and Worcestershire sauce. Reduce heat to low and simmer for 10 minutes.
  • Prepare potatoes according to package directions. Place beef mixture into a casserole dish. Layer the beans over the beef and smooth prepared potatoes over the beans.
  • Sprinkle the cheese over the potatoes and bake uncovered at 375 degrees F (190 degrees C) for 30 to 40 minutes.

Nutrition Facts : Calories 1012 calories, Carbohydrate 78.9 g, Cholesterol 147.4 mg, Fat 59.7 g, Fiber 9.2 g, Protein 42.3 g, SaturatedFat 25.1 g, Sodium 1475.6 mg, Sugar 16.4 g

BEEF AND BEAN POT PIE



Beef and Bean Pot Pie image

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

1 lb lean (at least 80%) ground beef
1 can (16 oz) pork and beans
1 can (8 oz) tomato sauce
3 tablespoons packed brown sugar
2 teaspoons dried minced onion
1 cup Original Bisquick™ mix
3 tablespoons boiling water
1 tablespoon ketchup

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

BEEF 'N' GREEN BEAN PIE



Beef 'n' Green Bean Pie image

This recipe is a family favorite and makes a wonderful Sunday night supper served with a salad.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 11

1 pound ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper, optional
1 can (8 ounces) tomato sauce
1 can (14-1/2 ounces) cut green beans, drained
1/2 teaspoon salt
1/4 teaspoon garlic salt
1 tube (8 ounces) refrigerated crescent rolls
1 large egg
2 cups shredded cheddar cheese, divided
Paprika

Steps:

  • In a large skillet, cook beef, onion and green pepper if desired over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, beans, salt and garlic salt. Simmer for 8 minutes or until heated through. , Meanwhile, separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. , In a large bowl, beat egg and 1 cup cheese; spread over crust. Stir 1/2 cup cheese into meat mixture; spoon into crust. , Sprinkle with paprika and remaining cheese. Bake, uncovered, at 375° for 20-25 minutes or until golden brown. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 438 calories, Fat 26g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 1251mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g 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

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

BEEF AND BEAN PIE



Beef and Bean Pie image

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

1 lb ground beef
1/4 cup chopped onions or 1 tablespoon instant minced onion
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 3/4 cups pork and beans (I used pinto beans)
1 (6 ounce) can tomato paste
4 ounces cheddar cheese (can use sliced American or cheddar)
1 double crust pie crusts (see note below for use pastry crust or crescent refrigerated roll) or 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls (see note below for use pastry crust or crescent refrigerated roll)

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 AND BAKED BEAN STEW | SLIMMING & WEIGHT WATCHERS FRIENDLY



Beef and Baked Bean Stew | Slimming & Weight Watchers Friendly image

A quick and hearty one pot stew that's packed with slow cooked beef, plenty of veg and baked beans.

Provided by Ellie

Categories     Dinner

Time 3h40m

Number Of Ingredients 12

500 g diced beef (all visible fat removed)
2 410g tins of baked beans
1 large carrot (peeled and sliced)
1 onion (peeled and chopped)
2 medium potatoes (peeled and quartered)
1 beef stock cube
700 ml boiling water
1 beef stock pot
2 tbsp Henderson's Relish
1/2 tsp black pepper
low calorie cooking spray
salt and pepper, to taste

Steps:

  • Preheat the oven to 170°C.
  • Spray a lidded ovenproof frying pan with low calorie cooking spray and cook the beef for 2-3 minutes, turning halfway to ensure an even colour.
  • Dissolve the stock cube in the boiling water. Add the black pepper, carrots, onions, potatoes, beef stock, stock pot and Henderson's Relish to the pan.
  • Stir the baked beans into the pan, cover with a lid and put in the oven for 3 hours. Remove the lid and cook for a further half an hour.
  • Season to taste with salt and black pepper and serve.

Nutrition Facts : Calories 313 kcal, Carbohydrate 35 g, Protein 27 g, Fat 5 g, SaturatedFat 1.8 g, Fiber 9 g, Sugar 9 g, Sodium 2.6 mg, ServingSize 1 serving

CHILI SHEPHERD'S PIE RECIPE BY TASTY



Chili Shepherd's Pie Recipe by Tasty image

Here's what you need: olive oil, small yellow onion, garlic, lean ground beef, McCormick® Original Chili Seasoning, tomato, tomato sauce, red kidney bean, kosher salt, shredded cheddar cheese, idaho potatoes, sour cream, unsalted butter, half & half, McCormick® Garlic Powder, ground white pepper, kosher salt

Provided by McCormick

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
½ small yellow onion, diced
1 ½ teaspoons garlic, minced
1 lb lean ground beef
1 packet McCormick® Original Chili Seasoning
1 can tomato, diced
⅓ cup tomato sauce
15 oz red kidney bean
2 teaspoons kosher salt
1 cup shredded cheddar cheese
4 idaho potatoes, large
¾ cup sour cream
½ stick unsalted butter, melted
¼ cup half & half
2 teaspoons McCormick® Garlic Powder
½ teaspoon ground white pepper
2 teaspoons kosher salt

Steps:

  • Make the chili: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and softened, about 6 minutes. Add the ground beef and McCormick® Original Chili Seasoning, and stir with a wooden spoon to break up the ground beef into small pieces. Add the diced tomatoes and cook for 5 minutes, or until the beef is fully cooked through. Stir in the tomato sauce and salt, and cook for another 2 minutes, until thickened slightly. Add the canned kidney beans and mix until combined.
  • Pour the ground beef mixture into a 9x13-inch baking dish, spreading evenly. Sprinkle the cheddar cheese on top.
  • Make the mashed potatoes: Peel and quarter the potatoes. Place in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 20-30 minutes. Drain the potatoes and transfer to a large bowl.
  • Add sour cream and melted butter to the bowl with the potatoes. Using an electric hand mixer on medium-low speed, whip the potatoes until smooth. Add the half-and-half, McCormick® Garlic Powder, white pepper, and salt, and mix on low speed until combined.
  • Spread the mashed potatoes evenly over the chili.
  • Turn the broiler on high. Broil the shepherd's pie for 10 minutes, or until the top is light golden brown. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 944 calories, Carbohydrate 86 grams, Fat 42 grams, Fiber 12 grams, Protein 53 grams, Sugar 6 grams

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