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A group of us in a foods class developed this recipe for the North Dakota State Beef Bash Competition, in 1995. We won the contest, and now my family requests this dip for all our special gatherings! —Jessica Klym, Killdeer, North Dakota
With Johnsonville Italian Sausage.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1/4 cup (calculated without chips) equals 116 calories, 7 g fat (3 g saturated fat), 26 mg cholesterol, 336 mg sodium, 4 g carbohydrate, 1 g fiber, 8 g protein.
Originally published as Cowboy Beef Dip in Taste of Home August/September 2008, p32
Cheddar TipSelect sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on Oct. 31, 2010 by kamewh
Upped the amounts of green and red peppers on top, added more cheese, and served it as a meal pre-assembled like nachos. My son loved it! Omitted black olives though because I don't like them, added more green instead.
Reviewed on Oct. 12, 2010 by barsto
This dish is delicious - if I changed anything, it would be to add more japapeno pepper.Does anyone know how this would freeze? I did make it a day before serving and rewarming..it did fine. A great party dish!!!
This dish is delicious - if I changed anything, it would be to add more japapeno pepper.
Does anyone know how this would freeze? I did make it a day before serving and rewarming..it did fine. A great party dish!!!
Reviewed on Oct. 09, 2010 by tiggy57
Very good. Not something typical with refried beans. I'm also glad to see that another reviewer knows that cooks (in Cuba, Puerto Rico and the Dominican Republic) use oregano and black pepper more than spicy chilies.
Reviewed on Oct. 03, 2010 by nellie55902
I have never made anthing with so many ingredients, but it was very good! I left out the Jalapeno pepper and parsely. I also browned the meat and peppers and onions and then put it in a crockpot with all the other ingredients and let it simmer. Good stuff!
Reviewed on Sep. 19, 2010 by ilove2cook22
I also added refried beans to this recipe and left out the pimiento stuffed olives. I left out the oregano which is traditionally italian and added cilantro and parsley and some chili powder and a dash of hot sauce. I also added a little ketchup which gave it that extra pow. We cooks love to doctor up recipes don't we. I think my version would have beaten this one in a contest. It also needed salt and pepper to taste just for seasoning.
Reviewed on Sep. 18, 2010 by mnlorraine
sounds delicious. Will try it soon
Reviewed on Sep. 18, 2010 by Idahopotato62
I just made this tonight for the Boise State Broncos Game...Gooooo Smurf Turf...I did add refried beans to the recipe' and it is AWESOME!!!
Reviewed on Sep. 18, 2010 by Mare826
This looked great, but it was not very good, seasoning was lacking, we threw it away.
Reviewed on Sep. 18, 2010 by angelroseone
Haven't made this yet, but intend to! It sounds great! Had to rate it though to give a shout-out to North Dakota!! We've got great cooks up here!!
Reviewed on Sep. 17, 2010 by sherry_vinigrette
Mexican cooking uses a lot of dried oregano - Mexico grows it's own native variety and it's a mainstay of the Mexican gourmet cook's spice/herb rack. My family loved this beef dip, served with corn tortillas we sprayed with olive oil, sprinkled with fine salt and then baked. We didn't cut the tortillas into triangles, just left them whole and had fun breaking them by hand after they crisped up. I supervised the kids (9 & 13) in putting this together as I'm teaching them to learn how to prepare food for themselves. We used all green pimento stuffed olives and a couple of teaspoons of the vinegar the olives were packed in - really brightens the flavors. Plus, instead of a fresh jalapeno we used sliced jalapenos packed in vinegar that we chopped finely. Not all Mexican dips contain avocados or beans... guess it's what we know best here in the USA. Check out Rick Bayless's website for other wonderful Mexican dips. Cheers!
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