Sombrero Dip
From the Manassas Gourmet Club Dinner "South of the Border"
Ingredients
  • 1lb Lean Ground Beef
  • 1/2cup Onion, chopped
  • 1/2cup Hot Catsup
  • 1Tbsp Chili Powder
  • 1tsp Salt
  • 15ounce can Kidney Beans, undrained
  • 1cup Shredded Cheddar Cheese
  • 1/2cup Onion, chopped
  • 1/2cup Ripe Olives, chopped
Instructions
  1. Cook ground beef and 1/2 cup onion in a large skillet until beef is browned, stirring to crumble meat
  2. Drain well and return to skillet
  3. Stir in catsup, chili powder and salt
  4. Place beans in blender and process until smooth
  5. Add the beans to meat mixture
  6. Bring to a boil then reduce heat and simmer 30 minutes until mixture thickens, stir occasionally
  7. Spoon meat mixture into a chafing dish, sprinkle with cheese, 1/2 cup onion and olives
  8. Serve with corn chips