Taco Chili Pie

• 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

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 400u0b0 for 20 minutes. Reduce heat to 375u0b0; bake 30-35 minutes longer or until golden brown. Let stand for 10-15 minutes before cutting.

ground beef, mushrooms, onion, fresh spinach, kidney beans, pinto beans, tomato sauce, tomatoes, taco, sugar, molasses, flour, sugar, salt, cold butter, cold water

Taken from www.tasteofhome.com/recipes/taco-chili-pie/ (may not work)