Sombrero Dip Recipe
Ingredients
| Lean ground beef | 1 pound | |
| Yellow onion | 1 Large, chopped | |
| Catsup | 1/2 Cup (16 tbs) | |
| Chili powder | 1 Tablespoon | |
| Garlic salt | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Oregano leaves | 1 Teaspoon, crushed | |
| Hot pepper sauce | 1 To taste | |
| Kidney beans | 1 24 Ounce, undrained | |
| 1 2 ounce jar pimiento-stuffed green olives, sliced, at room temperature | ||
| 1/2 pound Cheddar cheese, grated, at room temperature | ||
| Green onions | 4 , garnish | |
Directions
Combine beef and yellow onion in 2-quart casserole and cook on High 5 minutes, stirring once to crumble beef.
Add catsup, chili powder garlic salt, cumin, oregano and hot pepper sauce and blend well.
Puree beans in processor or blender and stir into beef mixture.
Cover and cook on High 10 minutes, stirring once half way through cooking time.
Stir through several times.
Blend in about 3/4 of olive slices.
Sprinkle cheese over top and garnish with green onion and remaining olives.
Add catsup, chili powder garlic salt, cumin, oregano and hot pepper sauce and blend well.
Puree beans in processor or blender and stir into beef mixture.
Cover and cook on High 10 minutes, stirring once half way through cooking time.
Stir through several times.
Blend in about 3/4 of olive slices.
Sprinkle cheese over top and garnish with green onion and remaining olives.
Chef
