Erma Bombeck’s Dip

1/2 lb. lean ground beef
1/2 cup each finely chopped onion, coarsely grated American cheese
1 can (8 oz.) tomato sauce
1-1/2 tsp. chili powder
1/2 tsp. salt
1 can (8 oz.) pork and beans, mashed
1/4 cup chopped black olives

Using a nonstick skillet, cook beef and 1/4 cup onions for 5 minutes
on medium high. Stir often until beef is lightly browned. Stir in
sauce, chili powder and salt. Bring to simmer. Stir in beans and
simmer 3 – 4 minutes. Turn into chafing dish. Sprinkle with cheese,
olives and rest of onion. Serve with taco chips.