Wednesday, March 23, 2011

Texas Taco Dip

1/2 lb. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 can (15 oz.) red kidney beans, mashed with liquid
1/2 cup tomato sauce
1 TBSP. chili powder
3/4 tsp. salt
1 cup shredded sharp cheddar cheese, divided
1/2 cup chopped pimientos-stuffed green olives
Taco chips

Combine meat, onion, & garlic in 1 1/2 qt. glass bowl or casserole. Stir to break up meat. Cover tightly with saran wrap, turning back the edge to vent. Microwave at 100% for 4 minutes, stirring twice. Drain off excess fat. Add beans, tomato sauce,chili powder and salt. Mix well. Recover, leaving vent and microwave at 50% for 8 minutes, stirring once. Stir in 1/2 cup cheese. Spoon into chafing dish and set over low flame or double boiler. Sprinkle with remaining 1/2 cup cheese and olives. Serve with taco chips.

No comments:

Post a Comment

Thanks for your comment! It will be posted once it has been approved.