Spicy Bean and Beef Pie

1 pound hamburger

3 garlic cloves, minced

1 can bean with bacon soup

1 jar thick and chunky picante sauce

1/4 cup cornstarch

1 Tbsp parsley

1 tsp paprika

1 tsp salt

1/4 tsp pepper

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

2 cups shredded cheddar cheese

3/4 cup onion, chopped

Pastry for double crust pie (10 inches)

1 cup (8 oz) sour cream

In a skillet, cook beef and garlic; drain fat.  In a large bowl, combine bean 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 onion, and beef mix.  Line 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.  Let stand for 5 minutes.  Garnish with sour cream, remaining picante sauce and cheese.