SOMBRERO DIP

SOMBRERO DIP 1 pound 85% lean ground beef 1 onion, finely chopped 3 cloves garlic, minced 2 (15.5 ounce) cans kidney beans, drained and rinsed 2 cups shredded sharp cheddar cheese, divided 3/4 cup spicy ketchup 1 tablespoon chili powder 1 1/2 teaspoons kosher salt 1/4 teaspoon cumin 1/2 cup pimento stuffed green olives, chopped 1/2 cup jarred pickled jalapenos, chopped Sliced scallions, for garnish Preheat oven to 450 degrees. Bring a 10-inch oven safe skillet to high heat. Add beef, onion, and garlic. Crumble beef well and cook until it is no longer pink, about 5 minutes. Remove from heat. Add beans, and using the back of your spatula, mash them up a bit. Stir in half of the shredded cheese, ketchup, and spices. Top with remaining cheese, chopped olives, and chopped jalapenos, and bake until the cheese has melted and it is super bubbly, about 10 minutes. Top with sliced scallions, and serve with your chip or veggie of choice.