Ranch Beef and Bean Chili Dip

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.

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.

In a medium bowl, mix contents of dips packet with sour cream. Fold in chili mixture and refrigerate 1 hour to thicken.

If desired, when ready to serve garnish with cheddar cheese.