|Ground beef||1⁄2 Pound|
|Chopped fresh mushrooms||1 Cup (16 tbs)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Fennel seed||1 1⁄2 Teaspoon|
|Dried oregano||1 1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Canned pizza sauce||30 Ounce (2 Cans, 15 Ounce Each)|
|Shredded cheddar cheese||10 Ounce (2 1/2 Cups)|
|Shredded part skim mozzarella cheese||4 Ounce (1 Cup)|
|Chopped ripe olives||2 Tablespoon|
|Breadsticks||1⁄2 Cup (8 tbs) (Bagel Chips, Baked Pita Chips And/Or Tortilla Chips)|
In a large skillet, cook the beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain.
Stir in the cornstarch, fennel, oregano and garlic powder until blended.
Stir in pizza sauce.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Gradually stir in the cheddar and mozzarella cheeses until melted.
Stir in the ripe olives.
Transfer to a fondue pot or warmer and keep warm.
Serve fondue with breadsticks, bagel chips, pita chips and/or tortilla chips.