Spicy Bean and Beef Pie

Spicy Bean and Beef Pie 1 pound ground beef 2 to 3 garlic cloves, minced 1 can (11-1/2 ounces) condensed bean with bacon soup, undiluted 1 jar (16 ounces) thick and chunky picante sauce, divided 1/4 cup cornstarch 1 tablespoon chopped fresh parsley 1 teaspoon paprika 1 teaspoon salt 1/4 teaspoon pepper 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15 ounces) black beans, rinsed and drained 2 cups (8 ounces) shredded cheddar cheese, divided 3/4 cup sliced green onions, divided Pastry for double-crust pie (10 inches) 1 cup (8 ounces) sour cream 1 can (2-1/4 ounces) sliced ripe olives, drained In a large skillet, cook beef over medium heat until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine the soup, 1 cup of picante sauce, cornstarch, parsley, paprika, salt and pepper. Fold in the beans, 1-1/2 cups of cheese, 1/2 cup onions and the beef mixture. Line a 9-in. deep-dish pie plate with bottom pastry; fill with bean mixture. Top with remaining pastry; seal and flute edges. Cut slits in top crust. Bake at 425° for 30-35 minutes or until lightly browned. Let stand for 5 minutes before cutting. Garnish with the sour cream, olives and remaining picante sauce, cheese and onions. Freeze option: Cover and freeze unbaked pie. To use, remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake 55-60 minutes longer or until golden brown. Garnish as directed. Yield: 8 servings.