Tijuana Taco Dip - cooking recipe

Ingredients

1 (16 oz.) can refried beans
1 (8 oz.) can tomato sauce, divided
1 1/4 tsp. Tabasco sauce, divided
1 large tomato, chopped
3/4 c. shredded Monterey Jack cheese
taco or tortilla chips
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 onions, tomatoes, olives and cilantro for garnish

Preparation

Preheat oven to 350\u00b0.
In a 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.
In a large skillet brown beef and chili powder.
Remove from heat; drain fat.
Stir in remaining tomato sauce, sliced olives and remaining 3/4 teaspoon Tabasco sauce.
Spread evenly over Monterey Jack cheese.
Sprinkle with Cheddar cheese.
Bake 15 to 20 minutes or until cheeses melt. Remove from oven.
Garnish with green onions, tomatoes, olives and cilantro.
Serve warm with tortilla chips.