Sports Editor's Beef Dunk

by Nancy Otto

Servings: 3 cups

INGREDIENTS

1 pound lean ground beef
1 cup yellow onion, chopped
2 tablespoons canned green chilies,
undrained and chopped
1 garlic clove, minced
1 tablespoon chili powder
1/2 teaspoon cumin powder
1/2 cup salsa (mild or hot, whichever you
prefer)
16-ounce can refried beans
1 cup shredded sharp Cheddar cheese
1/2 cup olives, chopped (black or green)

INSTRUCTIONS

In a skillet, brown beef with onion and chilies. Drain fat. Add garlic, chili powder, cumin, and salsa. Stir in beans until smooth. Add cheese and olives. Heat until cheese melts. Serve immediately with tortilla chips.

CHEF COMMENTS

If you have a fondue pot stashed away in a closet, this is the perfect time to bring it out. This dunk is best if it is kept warm.

P.S. - It's also really good mixed with cooked macaroni.

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