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BEAN AND BEEF PIE

1 pound lean ground beef

2 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 tsp. parsley

1 tsp. paprika

1 tsp. salt

1/4 tsp. pepper

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (2-1/4 ounces) sliced ripe black olives, drained, divided

2 cups (8 ounces) shredded Cheddar cheese, divided

1/2 cup sliced green onions, divided

Pastry for double-crust pie (9 inch)

1 cup (8 ounces) sour cream

.

1 In a skillet, cook beef and garlic until beef is browned; drain.

2. In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt and pepper; mix well. Fold in beans, half of the olives, 1-1/4 cups cheese, onions and the beef mixture.

3. Line deep-dish pie plate with bottom pastry; fill with bean mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust.

4. Bake at 425º for 30-35 minutes or until lightly browned. Let stand for 5 minutes before cutting. Garnish with sour cream, and remaning picante sauce, cheese and olives. Yield: 8 servings.