Hot Taco Dip - cooking recipe

Ingredients

1 lb. ground beef
1 medium onion, chopped
1 (16 oz.) can spicy chili beans, undrained
1 (4 oz.) can mushroom stems and pieces, undrained
1 (1 1/2 oz.) envelope taco seasoning
1 to 2 Tbsp. chili powder
1/2 tsp. garlic salt
1 c. shredded Cheddar cheese

Preparation

Combine beef and onion in a Dutch oven; cook until beef is browned.
Stir until it crumbles.
Drain.
Add beans and next 4 ingredients.
Cover.
Reduce heat and simmer for 15 minutes, stirring occasionally.
Refrigerate unless serving immediately. To serve, sprinkle with cheese.
Yield:
3 2/3 cups.