1 pound ground beef

3 cloves garlic -- minced

1 can (11 1/2 oz.) bean with bacon soup -- undiluted

1 jar (16 oz.) thick and chunky picante suace -- divided

1/4 cup cornstarch

1 Tablespoon chopped fresh parsley

1 teaspoon paprika

1 teaspoon salt

1/4 teaspoon pepper

1 can (16 oz.) kidney beans -- rinsed and drained

1 can (15 oz.) black beans -- rinsed and drained

2 cups shredded cheddar cheese -- divided

3/4 cup sliced green onions -- divided

pastry for double crust pie (10 ") 1 cup (8 oz.) sour cream

1 can (2 1/4 oz.) sliced ripe olives -- drained

In a skillet, cook beef and garlic until beef is browned; drain. In a large bowl, combine soup, 1 cup of picante sauce, cornstarch, parsley, paprika, salt and pepper; mix well. Fold in beans, 1 1/4 cups of cheese, 1/2 cup onions and the beef mixture. Line pie plate with bottom pastry; fill with bean mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust. Bake at 425 for 30-35 minutes or until lightly browned. Let stand for 5 minutes before cutting. Garnish with sour cream, olives and remaining picante sauce, cheese and onions. Yield 8 servings.