Firehouse Mexican Bean Dip

• 1 lb ground beef or 1 lb bulk sausage
• 4 ounces chopped onions
• 1 garlic clove, minced
• 1 (16 ounce) can refried beans
• 14 teaspoon ground cumin
• 14 teaspoon dried oregano, crushed
• 2 -3 canned jalapeno peppers or 2 -3 canned habanero peppers, chopped
• 1 (8 ounce) jar taco sauce (your choice how spicy)
• 4 ounces shredded monterey jack cheese (, 2 oz)
• 4 ounces shredded cheddar cheese
• 2 ripe olives, sliced
• sliced green onion (, to garnish)
• tortilla chips

1. Cook ground beef, onion, and garlic in medium skillet until meat is browned, stirring to break up pieces.
2. Drain well.
3. Return to skillet and stir in refried beans, cumin, and oregano.
4. Spread bean mixture in a 9 inches quiche dish or pie plate.
5. Top with layer of chopped peppers.
6. Pour taco sauce over top and spread evenly.
7. **Atthis point, dip may be covered with plastic wrap& chilled for up to 24 hrs if desired.
8. Bake the bean mixture, uncovered, in a 350-degree oven for 10 minutes.
9. Sprinkle with cheeses and bake 5-10 minutes more or until heated through.
10. Sprinkle olives and green onion over dip.
11. Serve hot with warm tortilla chips.

ground beef, onions, garlic, beans, ground cumin, oregano, peppers, taco sauce, cheese, cheddar cheese, olives, green onion, tortilla chips

Taken from www.food.com/recipe/firehouse-mexican-bean-dip-18044 (may not work)