Sombrero Dip

  • Yield: 12 servings


2pounds ground beef or turkey
1 1/2cups chopped onion
1 (10-ounce) can diced tomatoes with green chilies
4 to 5teaspoons chili powder
1teaspoon cumin seeds
1/2teaspoon garlic salt
2 (15-ounce) cans refried beans
5cups shredded Cheddar cheese, divided
1cup chopped pimiento-stuffed green olives
1/2cup chopped onion
1cup chopped stuffed green olives
1/2cup chopped onion
1cup shredded Cheddar cheese


  1. Cook meat in large skillet over medium-high heat, breaking up with a fork. When meat starts to brown, add onion and saute until slightly brown. Stir in tomatoes, chili powder, cumin seeds and garlic salt. Simmer until liquid is slightly reduced.
  2. Add beans and heat thoroughly. Add 4 cups cheese.
  3. When ready to serve, pour mixture into a large chafing dish. Arrange olives in a mound in the center. Circle with a ring of onions and another ring of cheese. Serve with corn or tortilla chips or flour tortillas.

Recipe by Mary Louise Jonas, Karnes City, Texas