2 cups chopped onion
1 cup chopped green bell pepper
4 cloves garlic, crushed
1 cup chopped fresh cilantro
1 cup sliced green onions
1 teaspoon chili powder
1/2 teaspoon salt
2 cups shredded Cheddar cheese
1 (6 ounce) can tomato paste
2 cups sour cream
1 (2 ounce) can whole kernel corn, drained
2 (16 ounce) cans pinto beans, cooked and drained
1 (8 ounce) package cream cheese, softened
1 cup sour cream
In a blender, combine onion, green pepper, garlic, cilantro, green onions, chili powder and salt. Process until finely defined, tossing frequently. Place taco filling in blender. Blend until mixture is alternately distributed with tomato paste and sour cream. Save remaining mixture in blender. Pour into pie crust. Chill for 5 hours, stirring occasionally. Serve hot or cold.