Tijuana Taco Dip

2 lbs. hamburger
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

Directions:

Brown the hamburger and 1/2 cup chopped onions (reserve the rest for a garnish) in a skillet.

Drain the fat, then add the chili powder, one can of the tomato sauce, and 3/4 can olives (reserve the rest for garnish).

In a 9x13 inch baking dish, mix together the refried beans and 1 can of the tomato sauce, spread evenly in the dish.

Top the bean mixture with the chopped tomatoes (save some for garnish).

Layer on pepper jack cheese, then the meat mixture, and then spread the 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 over top.

Garnish with reserved olives, tomatoes, and onions.

Serve as a dip with your favorite tortilla chips.

Notes: None