Sombrero Dip

1 lb. ground beef
½ C. onion, chopped
½ C. extra hot catsup
1 T. chili powder
1 tsp. salt
2 cans (8oz) red kidney beans, drained

Topping

1 C. sharp cheddar cheese, shredded
½ C. stuffed green olives, chopped or sliced
½ C. onions, chopped

Brown ground beef and onion in small amount of fat. While doing this, heat kidney beans in saucepan and mash with potato masher. Set aside. Stir catsup, chili powder, and salt into meat mixture and stir in kidney beans. Place this mixture in hot large chafing dish. Top with olives, onions and cheese. Cover for a few minutes so cheese will melt. Serve with either corn or taco chips. A nice sized appetizer.

Source: Bea Levey