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Sombrero Dip

Ingredients
  Lean ground beef 1 Pound
  Yellow onion 1 Large, chopped
  Catsup 1⁄2 Cup (8 tbs)
  Chili powder 1 Tablespoon
  Garlic salt 1 Teaspoon
  Ground cumin 1 Teaspoon
  Dried oregano leaves 1 Teaspoon, crushed
  Hot pepper sauce To Taste
  Kidney beans 24 Ounce, undrained (1 Can)
  Pimiento stuffed green olives 2 Ounce, sliced at room temperature (1 Jar)
  Cheddar cheese 1⁄2 Pound, grated at room temperature
  Green onions 4 , chopped (For Garnish)
Directions

Combine beef and yellow onion in 2-quart casserole and cook on High 5 minutes, stirring once to crumble beef.
Add catsup, chili powder garlic salt, cumin, oregano and hot pepper sauce and blend well.
Puree beans in processor or blender and stir into beef mixture.
Cover and cook on High 10 minutes, stirring once half way through cooking time.
Stir through several times.
Blend in about 3/4 of olive slices.
Sprinkle cheese over top and garnish with green onion and remaining olives.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Beef

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4343 Calories from Fat 1136

% Daily Value*

Total Fat 128 g197.6%

Saturated Fat 63.5 g317.6%

Trans Fat 0 g

Cholesterol 498.2 mg166.1%

Sodium 6089.2 mg253.7%

Total Carbohydrates 508 g169.3%

Dietary Fiber 120.4 g481.5%

Sugars 45.1 g

Protein 310 g619.4%

Vitamin A 202.2% Vitamin C 138.4%

Calcium 239.7% Iron 345.6%

*Based on a 2000 Calorie diet

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Sombrero Dip Recipe