Ingredients

1 pound lean ground beef
1 large onion chopped
2 cans pinto beans-15 oz. each rinsed, drained
1 C. ketchup
1 Tbsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. garlic powder
1 pinch cayenne pepper or more to taste
1/2 C. chopped pimiento stuffed green olives
Or 2 1/4 oz. sliced black olives drained
1 1/2 C. shredded Cheddar cheese
Tortilla chips for serving
Fresh cut up vegetables for serving

Cooking Instructions

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. Turn into a 3 1/2 quart electric crock pot. 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. Stir in 1 C. cheese, mixing well. Top with remaining 1/2 C. cheese. Serve immediately with tortilla chips and fresh vegetables. Refrigerate any leftovers. This recipe yields 4 1/2 to 5 C. of dip. 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.
 
 
Cast all your anxiety on him, because he cares for you.(1 Peter 5:7)