Mel's Bean Pie

For the Pie

• 1-2 pound ground beef
• 1/2 medium sized white onion- diced
• 2-3 garlic cloves- minced
• 1-2 cup sliced mushrooms
• 1 cup sour cream
• 1/2 cup milk
• 1 cup canned or stewed tomatoes
• 2 teaspoons hot sauce (your choice, I like Tapatio)
• 1/4 cup cornstarch
• 1 tablespoon chopped fresh parsley
• 1 teaspoon paprika
• salt and pepper to taste (about 1 teaspoon of each)
• 1 can kidney beans- rinsed and drained
• 1 can black or pinto beans- rinsed and drained
• 2 cups shredded cheddar cheese
• 1/2 cup sliced green onions
• Pastry for double crust pie (just pick your favorite pie crust recipe)

For the Garnish

• sour cream
• shredded cheese
• black olives
• green onions
• salsa

1. Preheat oven to 425. In a skillet, cook beef, onion, mushrooms, and garlic until beef is browned, drain.
2. In a large bowl, sour cream, milk, tomatoes (with their sauce), cornstarch, parsley, paprika, salt & pepper; mix well.
3. Fold in beans, cheese, green onions and beef mixture.
4. Line deep dish pie plate with pastry; fill with bean mixture. Top with remaining crust; seal and flute edges. Cut slits in the top crust.
5. Bake for 30 –35 minutes or until lightly browned. Let stand for 5 minutes before cutting. Garnish with sour cream, olives, salsa, cheese & onions.