Mexican Dip

• 8 oz. ground beef
• 1 (15 oz.) can refried beans
• 1 (8 oz.) can tomato sauce
• 1 envelope taco seasoning mix
• 1/4 c. finely chopped onion
• 1/4 c. finely chopped green bell pepper
• 1/2 tsp. dry mustard
• 1/2 tsp. chili powder
• 1 c. sour cream
• 1/4 tsp. chili powder

1. Brown ground beef in skillet, stirring until crumbly.
2. Drain. Stir in refried beans, tomato sauce, taco seasoning, onion, green pepper, dry mustard and 1/2 teaspoon chili powder.
3. Heat until bubbly, stirring constantly.
4. Spread in ungreased chafing dish. Combine sour cream and 1/4 teaspoon chili powder in small bowl; mix well.
5. Spread over bean mixture.
6. Garnish with shredded lettuce and chopped black olives, tomatoes and green onions. Serve with tortilla chips.
7. A double recipe may be kept warm in an electric skillet.

ground beef, beans, tomato sauce, taco, onion, green bell pepper, dry mustard, chili powder, sour cream, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=269871 (may not work)