In a large skillet over medium heat, warm the olive oil, then add the ground beef and saute, stirring occasionally to break up the meat into crumbles, until cooked through.
Step 2
Stir in the chili powder, then add the tomatoes and kidney beans. Cook until warmed through and the tomatoes release some of their juices, about 3 to 4 minutes; let cool.
Step 3
In a medium bowl, mix contents of dips packet with sour cream. Fold in chili mixture and refrigerate 1 hour to thicken.
Step 4
If desired, when ready to serve garnish with cheddar cheese.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.