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| | Taco Dip 1/2 pound of lean ground beef
1 onion, chopped
1 clove garlic, minced
one 15 ounce can of red kidney beans, mashed with liquid
1/2 cup of tomato sauce
1 tablespoon of chili powder
3/4 teaspoon of salt
1 cup of shredded sharp cheddar cheese, divided
1/2 cup of chopped pimiento stuffed green olives
taco chips |
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Combine the meat, onion, and garlic in 1 1/2 quart glass bowl or casserole. Stir to break up meat. Cover tightly, turning back the edge to vent. Microwave at 100% power for 4 minutes, stirring twice. Drain off excess fat. Add the beans, tomato sauce, chili powder, and salt. Mix well. Recover, leaving vent, and microwave at 50% power for 8 minutes, stirring once. Stir in 1/2 cup cheese. Spoon into chafing dish and set over low flame or simmering water. Sprinkle with remaining 1/2 cup of cheese and olives. Serve with taco chips. Makes 20 servings
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