Instructions: Spread salt in frying pan and heat. (Oil may be used, if preferred). Add beef, stirring with fork. When moist, add 1 cup of onions. Continue stirring until beef and onions brown. Stir in catsup, 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. Olee a sombrero! Serve with corn chips or tostados.

Serves 40.

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