1 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
1 (15 oz.) can pinto beans, drained
1 (11 oz.) can Cheddar cheese soup
1 tsp. salt
1/2 tsp. pepper
1 (8 oz.) can tomato sauce
1/2 c. water
1 (4 oz.) can chopped green chili peppers, drained
1/2 c. sliced black olives
3 tsp. chili powder
2 tsp. ground cumin
Tortilla chips

In skillet cook meat, onion and garlic until meat is brown, drain. Stir in the rest of the ingredients. Pour into a 3 quart casserole. Bake at 375 degrees for 30 minutes covered. Stir and bake 10 minutes more uncovered. Serve over chips and top with chili dressing.

CHILI DRESSING:

1/2 c. sour cream
1/2 c. mayonnaise
1/4 tsp. onion powder
1/2 tsp. parsley flakes
1 1/2 tsp. chili powder
Dash salt

Combine all ingredients and refrigerate for 30 minutes.