Sombrero spread recipe

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  • Yield: 12 Servings


  • 2 pounds ground beef or turkey
  • 1½ cups chopped onions
  • One 10- ounce can diced tomatoes and chiles
  • 4 to 5 teaspoons chili powder
  • 1 teaspoon cumin seeds
  • ½ teaspoon garlic salt
  • 1 pound cooked pinto beans, mashed, or two 15- ounce cans refried beans
  • 5 cups shredded Cheddar
  • 1 cup chopped stuffed green olives
  • Corn chips, tortilla chips, or flour tortillas
How to Make It
  1. Add the ground beef to a large skillet and cook over medium- high heat, breaking the meat up with a fork. When the beef starts to change color, about 5 minutes, add 1 cup of the chopped onions and sauté until slightly browned, about 5 minutes. Stir in the tomatoes and chiles, chili powder, cumin seeds, and garlic salt. Simmer until the liquid is slightly reduced, about 10 minutes.
  2. Add the beans and cook until thoroughly heated. Add 4 cups of the shredded Cheddar. Serve immediately, refrigerate, or freeze.
  3. When ready to serve, pour the mixture into a large chafing dish or crockpot. Arrange the chopped olives in a mound in the center. Circle with a ring of the remaining ½ cup chopped onions and 1 cup Cheddar. Serve with corn chips or tortilla chips, or spread on fl our tortillas.

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