Meaty Bean Dip
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)