Party Bean Dip (Recipe)

This is a great choice when you're expecting a crowd.  Use any leftovers to make the base of the tostada salad-pile on top of a few chips and top with shredded lettuce and cheese, chopped tomatoes, avocado, scallions, and salsa.

Ingredients

1 pound lean ground beef

1 large onion, chopped

2 (15 ounce) cans pinto beans, rinsed and drained

1 cup ketchup

1 tablespoon chili powder

1 1/2 teaspoons ground cumin

1/2 teaspoon garlic powder

Pinch of cayenne, or more to taste

1/2 cup chopped pimiento-stuffed green olives or 1 (2 1/4 ounce) can sliced ripe olives, drained

1 1/2 cups shredded Cheddar cheese

Tortilla chips and fresh cut-up vegetables, for serving

Steps

1.  In a large skillet on top of the stove, cook the beef with the onion over medium high heat, stirring until browned, 6 to 8 minutes.  Drain off any fat.

2.  Turn into a 3 /12 quart electric slow cooker.  Add the beans, mashing up to half of them with a fork.  Stir in the ketchup, chili powder, cumin, garlic powder, cayenne, and olives until well mixed.

3.  Cover and cook on the high heat setting 1 1/2 hours or on the low heat setting 3 hours.

4.  Stir in 1 cup of the cheese, mixing well.  Top with the remaining 1/2 cup cheese.  Serve immediately with tortilla chips and fresh vegetables.  Refrigerate any leftovers.