Party Bean Dip
By: Anonymous
Published: Thursday, February 18, 2010 - 2:04am

Ingredients




1 pound lean ground beef
1 lrg onion chopped
2 ounces can pinto beans - (15  ea) rinsed, drained
1 cup ketchup
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
1 pch cayenne pepper or more to taste
1/2 cup chopped pimiento-stuffed green olives
(or 2 1/4-oz can sliced black olives drained)
1 1/2 cups shredded Cheddar cheese
Tortilla chips for serving
Fresh cut-up vegetables for serving

Preparation

1 In a large skillet, on top of stove, cook beef with onion over medium-high heat, stirring until browned, 6 to 8 minutes. Drain off fat. 2 Turn into a 3 1/2-quart electric slow cooker. Add beans, mashing up to 1/2 of them with a fork. Stir in ketchup, chili powder, cumin, garlic powder, cayenne and olives until well mixed. Cover and cook on HIGH heat setting 1 1/2 hours or on LOW heat setting 3 hours. 3 Stir in 1 cup cheese, mixing well. Top with remaining 1/2 cup cheese. Serve immediately with tortilla chips and fresh vegetables. Refrigerate any leftovers. 4 This recipe yields 4 1/2 to 5 cups of dip. 5 Comments: This is a great choice when you're expecting a crowd. Use any leftovers to make the base of a tostada salad - pile on top of a few chips and top with shredded lettuce and cheese, chopped tomatoes, avocado, green onions and salsa. 6 Yield: 4 1/2 to 5 cups