Nacho Dip

• 1 can refried beans
• 1 lb. ground round
• 1 large yellow onion
• 2 cloves garlic, minced or put through garlic press
• 1 Tbsp. chili powder
• 3 Tbsp. catsup
• 1 tsp. cumin
• 1/3 to 1/2 c. cooking oil
• 1 small can chopped green chilies
• 1 c. sour cream
• salt and pepper
• 3/4 c. prepared taco sauce (hot or mild)
• 2 to 3 c. grated cheese (Monterey Jack and Cheddar combined)
• 1/2 c. sliced black olives
• 1/4 c. chopped green onions
• 2 ripe avocados, blended in 1 tsp. lemon juice or frozen avocado dip

1. Cook meat in oil with onion and garlic until lightly browned. Add chili powder, salt, pepper, catsup and cumin.
2. Stir well and cover over low heat for 20 minutes.
3. Drain off excess fat.
4. In 10 x 12-inch pan, layer refried beans, cooked meat, green chilies and cheese.
5. Drizzle taco sauce over cheese layer.
6. You may cover and refrigerate at this point.
7. Cook, uncovered, at 400u0b0 for 20 to 25 minutes.
8. Remove from oven and quickly spread green onion, olives, avocados and top with sour cream.
9. Serve with Doritos or cooked tortillas.

beans, ground round, yellow onion, garlic, chili powder, catsup, cumin, cooking oil, green chilies, sour cream, salt, taco sauce, grated cheese, black olives, green onions, avocados

Taken from www.cookbooks.com/Recipe-Details.aspx?id=222456 (may not work)