Tijuana Taco Dip - cooking recipe

Ingredients

1 (16 oz.) can refried beans
1 (8 oz.) can tomato sauce, divided
1 1/4 tsp. Tabasco pepper sauce, divided
1 large tomato, chopped
3/4 c. shredded Monterey Jack cheese
3/4 lb. ground beef
2 tsp. chili powder
1 c. sliced ripe olives
1 c. shredded Cheddar cheese
1 c. sour cream
chopped green onion, tomatoes, ripe olive slices and cilantro (for garnish)
taco or tortilla chips

Preparation

Preheat oven to 350\u00b0.
In medium bowl, combine refried beans, 3 tablespoons tomato sauce and 1/2 teaspoon Tabasco sauce.
Mix well.
Spread evenly in 1 1/2-quart baking dish.
Top with chopped tomato and Monterey Jack cheese.