Mexican Taco Dip - cooking recipe

Ingredients

1/2 can refried beans
1 lb. cooked, drained hamburger
3/4 c. chopped black olives
1 medium to large pkg. Mexican Velveeta or 1 large jar Mexican Cheez Whiz
1 jar plain Cheez Whiz
1/4 c. onion
1 small pkg. Velveeta

Preparation

Combine in a crock-pot; mix well and heat thoroughly.
Serve with a white tortilla chip.