Preparation time: 10 minutes. Serves: 4 to 6.

1 lb. extra lean ground beef
3/4 c. choppe onion
1/3 c. ketchup
1 1/2 tbsp. chili powder
1/2 tsp. salt
Few drops hot pepper sauce
1 can (16 oz.) red kidney beans

TOPPING:

1 c. shredded cheddar cheese
1/2 c. stuffed green olives, chopped
1/2 c. green onions, sliced
1 tomato, seeded, diced
Taco chips, for serving

1. Crumble beef and onion into heavy skillet. Cook over medium heat, stirring occasionally, as meat loses its pinkness. Do not brown until crisp.

2. Add ketchup, chili powder, salt and hot pepper sauce.

3. Fit food processor with steel blade. Add the kidney beans. Process with on-off bursts until beans are mashed. Or put the beans into small saucepan. Heat. Mash with potato masher.

4. Add beans to meat mixture. Heat to simmering.

5. Turn out onto shallow, heatproof warmed serving tray. Sprinkle with the cheese, olives, green onions and diced tomatoes.

6. Circle with crisp taco chips.

TIPS: This mixture makes an excellent sandwich filling. Simply split a hard roll, top with the bean-beef mixture and cheese. Slip under broiler until cheese is melted. Top with the olives, onions and tomatoes.