Tijuana Taco Dip - cooking recipe

Ingredients

2 tsp. chili powder
1 1/2 c. shredded Monterey Jack
1 tsp. red pepper sauce, divided
2 c. shredded Cheddar
3/4 lb. ground beef
1/4 tsp. salt
1 (16 oz.) can refried beans
1 (8 oz.) can tomato sauce, divided
1 1/2 c. fresh tomatoes, chopped, divided
2 c. olives

Preparation

Stir together beans, 3 tablespoons of tomato sauce and 1/2 teaspoon red pepper sauce and spread in a 1 1/2 quart baking dish. Top with tomatoes, shredded Jack cheese.
Add chili powder to beef and cook until brown and drain.
Add remaining tomato sauce, salt and 1/2 teaspoon pepper sauce.
Spread over casserole. Sprinkle with Cheddar cheese.
Bake at 350\u00b0 for 15 to 20 minutes until cheese is melted.