Tijuana Taco Dip

• 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

1. Preheat oven to 350u0b0.
2. In a medium bowl combine refried beans, 3 tablespoons tomato sauce and 1/2 teaspoon Tabasco sauce; mix well.
3. Spread evenly in 1 1/2-quart baking dish.
4. Top with chopped tomato and Monterey Jack cheese.
5. In a large skillet brown beef and chili powder.
6. Remove from heat; drain fat.
7. Stir in remaining tomato sauce, sliced olives and remaining 3/4 teaspoon Tabasco sauce.
8. Spread evenly over Monterey Jack cheese.
9. Sprinkle with Cheddar cheese.
10. Bake 15 to 20 minutes or until cheeses melt. Remove from oven.
11. Garnish with green onions, tomatoes, olives and cilantro.
12. Serve warm with tortilla chips.

beans, tomato sauce, tabasco sauce, tomato, shredded monterey jack cheese, taco, ground beef, chili powder, olives, cheddar cheese, sour cream, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=545941 (may not work)