Recipe - Erma Bombecks Christmas Dip

One half pound Extra lean ground beef or
ground round
One half cup Onion; finely chopped
8 ounce Tomato sauce
1 One half teaspoon Chili powder
One half teaspoon Salt
8 ounce Canned pork and beans;
mashed
One half cup American cheese; coarsely
grated
One fourth cup Black olives; chopped
Tortilla chips

Lightly spray a heavy, 10inch skillet Pam or use a nonstick skillet. Put
beef and One fourth 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 One fourth cup onion.
serve with chips. makes about 11/3 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@earthlink.net on Nov 01, 1997