TACO BEEF DIP

1 lb extra lean ground beef
3/4 cup chopped onion
1/3 cup ketchup
1 1/2 tbsp chili powder
1/2 tsp salt
Few drops hot pepper sauce
1 (16 oz) can red kidney beans
FOR THE TOPPING:
1 cup shredded cheddar cheese
1/2 cup stuffed green olives, chopped
1/2 cup green onions, sliced
1 tomato, seeded, diced
TAco chips, for serving

Crumble beef and onion into heavy skillet. Cook over medium heat, stirring occasionally, as meat loses its pinkness. Do not brown until crisp.

Add ketchup, chili powder, salt and hot pepper sauce.

Fit food processor with steel blade. Add the kidney beans. Process with on/off bursts until beans are mashed. Or put the beans into small saucepan. Heat. Mash with potato masher.

Add beans to meat mixture. Heat to simmering.
Turn out onto shallow, heatproof warmed serving tray. Sprinkle with the cheese, olives, green onions and diced tomatoes. Circle with crisp taco chips.

Split under broiler until cheese is melted. Top with the olives, onions and tomatoes.

TIP:
This mixture makes an excellent sandwich filling. Simply split a hard roll, top with the bean/beef mixture and cheese.