1 jar (5-3/4 ounces) sliced green olives with pimientos, drained
Tortilla chips
Directions
In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain.
Transfer to a greased 3-qt. slow cooker. Add the beans, salsa, cheeses and olives. Cover and cook on low 3-4 hours or until cheese is melted, stirring occasionally. Serve with chips.
Reviews
I made this and did not like the beef in it. I think it would be good beef less. Liked the olives in it.
The dip is okay, but not what I expected. Made it for a Superbowl party and I was disappointed,
This is easy. Took to church potluck and it was a very big hit. I was asked to bring to next potluck.
My Family Loved This!