PARTY BEAN DIP

1 lb. lean ground beef
1 large onion, chopped
2 cans (15 oz. each) pinto beans, rinsed and drained
1 cup ketchup
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
Pinch cayenne pepper, or more to taste
1/2 cup chopped pimiento-stuffed green olives (or 1 can (2 1/4 oz.) sliced black olives, drained)
1 1/2 cups shredded cheddar cheese
Tortilla chips and fresh cut-up 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 a 3 1/2-quart electric slow cooker. Add beans, mashing up to 1/2 of them with a fork. Stir in ketchup, chili powder, cumin, garlic powder, cayenne and olives until well mixed.

Cover and cook on high-heat setting 1 1/2 hours or on low-heat setting 3 hours.

Stir in 1 cup cheese, mixing well. Top with remaining 1/2 cup cheese.

Serve immediately with tortilla chips and fresh vegetables. Refrigerate any leftovers.

Makes 4 1/2 to 5 cups
Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton