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Sombrero Dip

1 Lb. ground beef
1 Onion, chopped
2 or 3 medium jars El Paso Thick & Chunky Salsa
1-16 oz. can refried beans
1 tsp. salt
2 Tbsp. chili powder
Cheddar cheese, shredded
2 Oz. chopped jalapenos
Black olives (optional)

Brown ground beef and onion. Drain. Add salsa, beans, chili powder and salt. Heat for 15 min. on low-medium heat. Spread in 9 x 13" dish or keep warm in slow cooker or chafing dish. Sprinkle top liberally with cheddar cheese. Garnish with sliced black olives.

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