In a skillet, cook beef and garlic until beef is browned; drain. In a large bowl, combine soup, 1 cup salsa, cornstarch, parsley, paprika, salt and pepper; mix well. Fold in beans, 1 1/4 cups cheese, 1/2 cup onions, and beef mixture. Line pie plate with bottom pastry and fill with bean mixture. Top with remaining pastry; seal and flute edges. Cut slits in top crust. Bake at 42° for 30–35 minutes or until lightly browned. Let stand for 5 minutes before cutting. Garnish with sour cream, olives, and remaining salsa, cheese, and onions.
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