Best Sombrero Spread Recipes

SOMBRERO SPREAD

Sombrero Spread image

Make and share this Sombrero Spread recipe from Food.com.

Provided by southern chef in lo

Categories Spreads

Time 15m

Yield 3 cups

Number Of Ingredients 8

Ingredients

1/2 lb ground beef
3/4 cup chopped onion, divided
1/4 cup hot ketchup
1 1/2 teaspoons chili powder
1 (8 ounce) can kidney beans, undrained
1/2 cup shredded sharp cheddar cheese
1/4 cup stuffed green olive, chopped
corn chips

Steps:

Brown meat and 1/4 cup of the onions in a skillet; stir in the ketchup, chili powder, and salt.
Add the beans with liquid and mash to mix thoroughly with the other ingredients.
Heat and garnish with the cheddar cheese, the remaining onions, and the olives.
Serve with corn chips.

SOMBRERO SPREAD

Sombrero Spread image

Another recipe from that dusty box on the shelf- waaaay up there. This is from New Mexico-box-1962.

Provided by Pat Duran

Categories Spreads

Time 20m

Number Of Ingredients 12

Ingredients

1 lb lean ground beef or turkey
1/2 c onion chopped
1/4 c hot or regular mustard
1/2 c ketchup
1 Tbsp chili powder
1 tsp salt
15 oz can dark red kidney beans with juice blended or mashed well
TOPPING:
1 c cheddar cheese, shredded
1/2 c onion, finely chopped
1/2 c stuffed green olives, sliced
corn chips, of doritos

Steps:

1. Brown meat and onions. add rest of ingredients,except topping; and cook 10 minutes. Place in chafing dish and sprinkle with topping. serve with chips. Delicious

SOMBRERO SPREAD

Sombrero Spread image

Number Of Ingredients 10

Ingredients

2 teaspoons salt
2 pounds ground beef
2 cups chopped onions
1 (14-ounce) bottle Heinz hot ketchup
5 teaspoons chili powder
1 teaspoon comino seed
1 pound cooked pinto bean, or 1 - 2 cans
2 cups shredded American cheese
1 cup chopped stuffed olives
corn chip or tostados

Steps:

Spread salt in frying pan and heat. (Oil may be used, if preferred). Add beef, stirring with fork. When moist, add 1 cup onions. Continue stirring until beef and onions brown. Stir in ketchup, chili powder, and comino seed. Mash and add pinto beans. Heat until blended. May be refrigerated or frozen. More salt, Tabasco, Worcestershire, or sugar to taste may be added. When ready to serve, heat and place in a large chafing dish. Pile olives in the center and surround with a large ring of onions and an outer ring of cheese. Olé-a sombrero! Serve with corn chips or tostados.

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