1 pound lean ground beef
1 large onion, chopped
2 15 ounce cans pinto beans, rinsed and drained
1 cup ketchup
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
dash of cayenne or more to taste
1 2 1/2 ounce can sliced ripe olives, drained
1 1/2 cups shredded Cheddar cheese
tortilla chips and cut up fresh vegetables, for serving
In a large skillet on top of stove, cook beef with onion over medium high heat, stirring, until browned, 6 to 8 minutes. Drain off fat. Turn into 3 1/2 quart slow cooker. Add beans, mashing up to half of them with a fork. Stir in ketchup, chili powder, cumin, garlic powder, cayenne and olives until well mixed. Cover and cook on high setting 1 1/2 hours or on low setting 3 hours. Stir in 1 cup of the cheese, mixing well. Top with the remaining 1/2 cup cheese. Serve immediately with chips and vegetables. Refrigerate any leftovers. Makes 4 1/2 to 5 cups or 9 servings.
Per serving (per 1/2 cup, without toppings, chips): 293 calories; 13 g fat (6 g saturated fat; 40 percent calories from fat); 23 g carbohydrates; 51 mg cholesterol; 751 mg sodium; 21 g protein; 4 g fiber.
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