Sombrero Dip

  • Yield 12 servings


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



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