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Tijuana Taco Dip


2 lbs. ground beef
3/4 cup chopped onion
4 teaspoons chili powder
2 (8 oz.) cans tomato sauce
1 (15 oz.) can chopped olives
2 (16 oz.) cans refried beans
2 medium chopped tomatoes
3/4 cup shredded Pepper Jack cheese
3/4 cup shredded cheddar cheese
1 cup sour cream
1 large bag favorite tortilla chips

Brown the ground beef and 1/2 cup chopped onions in a skillet. Reserve the rest of the onions for garnish. 

Drain the fat.

Add the chili powder, one can of the tomato sauce, and 3/4 can olives. Reserve the rest of the olives for garnish.

In a 9"x13" inch baking dish, mix together the refried beans and one can of the tomato sauce, then spread evenly in the baking dish.

Top the bean mixture with chopped tomatoes, saving some for garnish.

Layer on Pepper Jack cheese followed by the meat mixture, then spread cheddar cheese on top.

Bake at 350 degrees F for 15-20 minutes.

Remove from the oven and allow to cool for about 10 minutes.

Spread sour cream on top.

Garnish with the reserved olives, tomatoes, and onions.

Serve as a dip along with your favorite tortilla chips.

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