Diane owns a cabin on a river in Michigan. We go to the cabin every summer and sit by the river, or by a campfire, and eat good summer food. This dip could be an entree or a snack, as well as a dip. Goes great when playing cards on a summer evening.

Diane's Mexican Dip

1-1 and 1/2 lbs ground meat
1 onion, chopped
a pkg of taco seasoning
2 14-oz cans refried beans
1 tomato, chopped
8 oz sour cream
2 c shredded Mexican cheese
sliced black olives

1. Fry the ground meat, onion, and taco mix until meat is done. Drain.
2. Mix the meat with the tomato and refried beans.
3. Spread in the bottom of a 9x13 pan.
4. Spread 16 oz sour cream over the top.
5. Arrange olives on the sour cream.

Bake in a 350° oven until cheese melts, about 20 minutes.

Serve with taco chips.

 

Here is the recipe straight from the cook in Diane's own words:

Take about a pound of hamburger maybe a pound and a half, fry it up.  Cut up a onion and fry it up with the hamburger. Add a package of taco seasoning to that. Once the hamburger is cooked, drain it. Then put it in the bottom of a casserole dish and add two cans of refried beans and a cut up tomato. Once that is all mashed together and evenly spread, add sour cream to the top, two containers or one large. Spread that over your hamburger that is mixed with tomato and refried beans. Once you have your sour cream spread out, take a package ( two cup package) of Mexican mixed cheese and spread that over the sour cream. After you spread that over the sour cream, take cut up olives and plant them over your cheese evenly.


Then put it in the oven until the cheese is nicely melted, about 20 minutes or so at 350. Take it out and have it with Taco chips.  Mmm, mmm, good!