Mexican Bean Dip - cooking recipe

Ingredients

1 (15 oz.) can dark red kidney beans, with liquid
1 lb. ground beef, cooked and drained
1/2 c. hot catsup
1/2 c. onion, chopped
1 Tbsp. chili powder
3 drops hot sauce
1 c. green onions, chopped
1 c. green olives, chopped
1 c. sharp Cheddar cheese, grated
1 large bag tortilla chips

Preparation

Mash beans with liquid.
Add cooked beef, catsup, onion, chili powder and hot sauce.
Heat on top of stove in a Pyrex dish. Layer green onions around outer edge, then a ring of olives with cheese in center.
Place in a hot oven or microwave just long enough to melt cheese.
Serve warm with tortilla chips.
Yields 3 to 4 cups.