Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1 carton (8 ounces) French onion dip
• 1 envelope ranch salad dressing mix
• 1 pound ground beef
• 1/4 cup water
• 1 envelope taco seasoning
• 1 large tomato, chopped
• 2 cups (8 ounces) shredded cheddar cheese
• 1 medium onion, chopped
• 1 cup sliced fresh mushrooms
• 1 can (2 1/4 ounces) sliced ripe olives, drained
• Tortilla chips

Directions

1. In a small mixing bowl, combine the first three ingredients; beat until smooth.

2. Spread on a 12 inch or 14 inch serving plate.

3. Refrigerate for 1 hour.

4. In a skillet, cook beef over medium heat until no longer pink; drain.

5. Add water and taco seasoning; cook and stir for 5 minutes.

6. Cool completely.

7. Spread over the cream cheese layer.

8. Refrigerate.

9. Just before serving, sprinkle with tomato, cheese, onion, mushrooms, and olives.

10. Serve with chips.

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