Instructions: 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.

This recipe yields 4 1/2 to 5 cups of dip.

Comments: This is a great choice when youre expecting a crowd. Use any leftovers to make the base of a tostada salad - pile on top of a few chips and top with shredded lettuce and cheese, chopped tomatoes, avocado, green onions and salsa.

Yield: 4 1/2 to 5 cups

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