Party Bean Dip

Photo: flickr user moonrat42

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

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 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.

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.

This recipe yields 4 1/2 to 5 cups 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.

Yield: 4 1/2 to 5 cups