Taco Chili Pie

Name: Taco Chili Pie
Ingredients: 1 pound ground beef; 2 cups sliced fresh mushrooms; 1 cup chopped onion; 4 cups torn fresh spinach; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (15 ounces) tomato sauce; 1 can (14-1/2 ounces) stewed tomatoes, undrained; 2 tablespoons taco seasoning; 1 tablespoon sugar; 1 tablespoon molasses; 4-1/2 cups all-purpose flour; 4 teaspoons sugar; 2 teaspoons salt; 2 cups cold butter; 12 to 14 tablespoons cold water

16 ingredients

4 steps

Ingredients

1 pound ground beef
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cups torn fresh spinach
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes, undrained
2 tablespoons taco seasoning
1 tablespoon sugar
1 tablespoon molasses
4-1/2 cups all-purpose flour
4 teaspoons sugar
2 teaspoons salt
2 cups cold butter
12 to 14 tablespoons cold water

Directions

1

In a skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Stir in the next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes.
2

Meanwhile, combine the flour, sugar and salt in a bowl. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into fourths; flatten each portion into a circle. Cover with plastic wrap. Refrigerate for 30 minutes.
3

Line two 9-in. pie plates with pastry. Divide beef mixture between crusts. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in top.
4

Bake at 400° for 20 minutes. Reduce heat to 375°; bake 30-35 minutes longer or until golden brown. Let stand for 10-15 minutes before cutting.