Sombrero Dip

• 15.5 oz Hanover Redskin Kidney Beans, drained
• 1lb ground beef
• 1/2 cup chopped onion
• 1/2 cup tomato ketchup
• 1/3 cup yellow mustard
• 1 tsp salt
• 1 tbsp chili powder
• 1 cup shredded cheddar cheese
• 1/2 finely chopped onion
• 1/2 cup olives (sliced)
• corn chips

Brown beef and ½ cup chopped onions in heavy skillet; drain. Blend beans (do not drain excess liquid) in blender. Add blended beans, ketchup, mustard, salt, and chili powder to meat mixture. Simmer for 10 minutes. Place mixture in chafing dish. Top with a layer of cheese, sliced olives, and your other favorite toppings. Serve with corn chips.