Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 2 cups sliced fresh mushrooms

  3. 1 cup chopped onion

  4. 4 cups torn fresh spinach

  5. 1 can (16 ounces) kidney beans, rinsed and drained

  6. 1 can (15 ounces) pinto beans, rinsed and drained

  7. 1 can (15 ounces) tomato sauce

  8. 1 can (14-1/2 ounces) stewed tomatoes, undrained

  9. 2 tablespoons taco seasoning

  10. 1 tablespoon sugar

  11. 1 tablespoon molasses CRUST:

  12. 4-1/2 cups all-purpose flour

  13. 4 teaspoons sugar

  14. 2 teaspoons salt

  15. 2 cups cold butter

  16. 12 to 14 tablespoons cold water

Instructions Jump to Ingredients ↑

  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. 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. 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. 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. Yield: 2 pies (6-8 servings each).


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