Southwestern Bean Dip
2 pounds ground beef
1 tablespoon dried minced onion
1 can (8 ounces) tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
4 cups shredded cheddar cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a bowl; add the onion. Mash with a fork until crumbly; set aside.
In a blender, process tomato sauce and beans until chunky. Add to beef mixture and mix well. Spoon half into a greased 13×9-in. baking dish; top with half of the cheese. Repeat layers.
Bake, uncovered, at 350° for 30 minutes or until cheese is melted. Serve warm with chips. Yield: about 9 cups.
Recipe found here: Southwestern Bean Dip