Ingredients for 6 servings:
1. 1 lb extra lean ground beef
2. 1 -3 garlic clove, minced
3. 1 (10 1/2 ounce) can condensed bean with bacon soup, i use campbell’s (undiluted)
4. 1 (16 ounce) jar thick and chunky picante sauce, divided
5. 1/4 cup cornstarch
6. 1 tablespoon chopped fresh parsley
7. 1 teaspoon paprika
8. 1 teaspoon salt
9. 1/4 teaspoon pepper
10. 1 (16 ounce) can kidney beans, rinsed and drained
11. 1 (15 ounce) can black beans, rinsed and drained
12. 2 cups shredded cheddar cheese, divided
13. 3/4 cup sliced green onion, divided
14. 1 (10 inch) pastry for double-crust pie
15. 1 cup sour cream
16. 1 (2 1/4 ounce) can sliced ripe olives, drained

Directions:
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.
3. Fold in beans, 1 ¼ cup cheese, ½ cup onions and the beef mixture.
4. Place bottom crust in a 10” pie pan. Pour beef mixture in crust.
5. Top with remaining pastry, seal and flue edges. Cut slits in the top crust.
6. Bake at 425 for 30-35 minutes or until lightly brown.
7. Let stand 5 minutes before cutting.
8. Garnish with sour cream, olives, remaining picante, cheese and onions.