Sombrero spread
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Salt |
| 2 | pounds | Ground beef |
| 2 | cups | Chopped onion |
| 1 | Bottle Heinz hot catsup; (14-ounce) | |
| 5 | teaspoons | Chili powder |
| 1 | teaspoon | Comino seed |
| 1 | pounds | Cooked pinto beans; or 1 can, up to 2 |
| 2 | cups | Shredded American cheese |
| 1 | cup | Chopped stuffed olives |
| Corn chips or tostados | ||
Directions
Spread salt in frying pan and heat. (Oil may be used, if preferred). Add beef, stirring with fork. When moist, add 1 cup of onions. Continue stirring until beef and onions brown. Stir in catsup, chili powder and comino seed. Mash and add pinto beans. Heat until blended. May be refrigerated or frozen. More salt, Tabasco, Worcestershire, or sugar to taste may be added. When ready to serve, heat and place in a large chafing dish. Pile olives in the center and surround with a large ring of onions and an outer ring of cheese. Olé‚ a sombrero! Serve with corn chips or tostados. Serves 40.
Source: San Antonio Cookbook II Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98 Recipe by: The Best of the Best From Texas, p.22 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on May 7, 1998