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Tex-Mex Beef & Bean Dip
by Betty, West Virginia

  • 1-1/2 lbs lean ground beef
  • 1 large onion, chopped
  • Chili powder to taste
  • Salt to taste
  • 2 (16 oz) cans kidney beans
  • 3 tablespoons chili powder
  • 1/2 cup ketchup
  • 2 tablespoons Tabasco Sauce
  • 2 cups shredded sharp cheddar cheese
  • 2 bunches green onion, finely chopped
  • 2 cups sliced green olives (we like the black olives better)

Brown ground beef with onion, chili powder to taste, and salt to taste in skillet.  Stirring frequently; drain.  Drain 1 can of kidney beans.  Combine drained kidney beans with other can of undrained beans, 3 tablespoons of chili powder, ketchup, and Tabasco sauce in blender.  Process for 2-3 minutes or until well blended.  Layer ground beef mixture, bean mixture, Cheddar cheese, green onions, and olives in electric skillet.  Cook for 15-20 minutes or until heated through.  Serve warm with tortilla chips.   Yield 25 servings.

 

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10-07-02 tgraydesigns
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