Taco Beef Dip

2 pounds lean ground beef
2 cloves garlic, minced
2 - 15-ounce cans tomato sauce
1 - 1 1/4-ounce envelope taco seasoning mix
Several dashes bottled hot pepper sauce
4 cups shredded cheddar or Monterey Jack cheese
2 tablespoons all-purpose flour
Dairy sour cream
1 small tomato, chopped
1 tablespoon chopped green or red pepper
Sliced pitted ripe olives
Tortilla chips or corn chips

Cook beef and garlic in a 10-inch skillet until beef is browned.  Drain off fat.  Stir in tomato sauce, taco seasoning mix, and hot pepper sauce.  Bring to boiling; reduce heat and simmer, uncovered for 5 minutes.

Toss cheese with flour.  Add cheese to meat mixture, a little at a time, stirring just until melted.  Transfer the hot mixture to a fondue pot or chafing dish; place over burner to keep hot.  Dollop with sour cream and garnish with tomato, red or green peppers, and olives.

Serve with tortilla or corn chips.  Makes 7 cups.