Make this crusty pie mild or spicy, meaty or meatless. Make and bake it on the spot or assemble it in advance, wrap and chill up to two days and pop it in a preheated oven when you’re ready. It’s a good way to have a main dish pie on the first night out.
It throws together quickly, bakes to toasty perfection and brings happy grins to the pie lovers in your crew.
1 package refrigerated pie crusts
2 cups grated cheese such as Cheddar
1 tablespoon vegetable oil
Large onion, diced
Medium green pepper, seeded and diced
1 to 2 cups finely diced cooked, crumbled or finely diced cooked or canned meat, chicken, sausage, ground beef, etc. (optional)
½ cup salsa (mild, medium or hot)
½ teaspoon chili powder
2 8-inch flour tortillas
15- to 20-ounce can of unseasoned beans (black, white, red, kidney)
Line a pie dish with one of the crusts and sprinkle lightly with some of the cheese. Set aside. In a skillet sizzle onion and pepper in hot oil, gradually stirring in meat if using. When vegetables are crisp-tender, stir in salsa, chili powder and beans.
Put some of the bean mixture in the pie crust. Top with a tortilla, more cheese, more bean mixture and cheese, another tortilla. End with remaining bean mixture and cheese. Add the top crust, cut slits for steam to escape and flute edges. Bake at 375 degrees until golden brown. (Baking times are longer if pie has been refrigerated.) Let stand 10 minutes, then serve in wedges. Serves 6.
See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com