Serves: 40
Total Calories: 68
Spread salt in frying pan and heat. (Oil may be used, if preferred). Add beef, stirring with fork. When moist, add 1 cup onions. Continue stirring until beef and onions brown. Stir in ketchup, chili powder, and comino seed. Mash and add pinto beans. Heat until blended. May be refrigerated or frozen. More salt, Tabasco, Worcestershire, or sugar to taste may be added.
When ready to serve, heat and place in a large chafing dish. Pile olives in the center and surround with a large ring of onions and an outer ring of cheese. Olé—a sombrero! Serve with corn chips or tostados.
This Sombrero Spread recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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