Tijuana Taco Dip

Recipe By: Vennette Kragenbrink
Serving Size: 12

• 1 can refried beans(16 ounces)
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• 1 can tomato sauce,( 8 ounces)
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• 1/4 Teaspoons Tabasco Sauce, divided
• 1 large tomato
• 3/4 Cup monterey jack Cheese, shrdeed
• 3/4 Pound ground beef
• 2 Teaspoons chili powder
• 1 Cup olives, sliced
• 1 Cup cheddar cheese, shredded
• 1 Cup sour cream

In bowl mix refreid beans, 3T tomato sauce and 1/2 teaspoon Tabasco sauce. Spread in baking dish. Top with chopped tomatoes and Monterey Jack Cheese.In skillet cook beef and chili powder or seasoning mix. Drain. Add remaining tomato sauce, sliced olives and 3/4 teaspoon tabasco sauce. Spread over bean mixture. top with Cheddar.Bake 15-20 minutes until cheese melts and beans are not. Remove from oven. Spread sour cream over top; garnish with green onions, olives and tomatoes. Serve warm with chips.