Erma bombeck's christmas dip
1 Servings
Quantity | Ingredient | |
---|---|---|
½ | pounds | Extra lean ground beef or ground round |
½ | cup | Onion; finely chopped |
8 | ounces | Tomato sauce |
1½ | teaspoon | Chili powder |
½ | teaspoon | Salt |
8 | ounces | Canned pork and beans; mashed |
½ | cup | American cheese; coarsely grated |
¼ | cup | Black olives; chopped |
Tortilla chips |
Lightly spray a heavy, 10-inch skillet Pam or use a non-stick skillet. Put beef and ¼ cup of the onion in the skillet and cook 5 minutes over moderately high heat, stirring frequently,until beef is lightly browned.
Stir in tomato sauce, chili powder and salt and bring to a simmer. Stir in mashed beans and simmer 3 to 4 minutes to blend flavors. Turn into a chafing dish; sprinkle with cheese, olives, and remaining ¼ cup onion.
serve with chips. makes about 1-⅓ cups dip.
NOTES : From Erma: "At Christmastime here in Paradise Valley, Arizona, there's none of that snow stuff. It can be seventy degrees. I put out lots of this dip in a chafing dish and it bubbles away all day. Usually tons of friends and cronies stop by and ruin their dinner." Recipe by: Erma Bombeck in Redbook, December 1980, p. 55 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@...> on Nov 01, 1997