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Cowboy Beef Dip

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

12 ServingsPrep: 20 min. Cook: 25 min.

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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4 tablespoons chopped onion, divided
3 tablespoons chopped sweet red pepper, divided
2 tablespoons chopped green pepper, divided
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1/2 cup salsa
4 tablespoons sliced ripe olives, divided
4 tablespoons sliced pimiento-stuffed olives, divided
2 tablespoons chopped green chilies
1 teaspoon chopped seeded jalapeno pepper
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup shredded cheddar cheese
2 tablespoons sour cream
2 to 3 teaspoons minced fresh parsley
Tortilla chips

Directions

In a large skillet, cook the beef, 3 tablespoons onion, 2 tablespoons
red pepper and 1 tablespoon green pepper over medium heat until meat
is no longer pink; drain. Stir in the soup, salsa, 3 tablespoons
ripe olives, 3 tablespoons pimiento-stuffed olives, chilies,
jalapeno, oregano and pepper. Bring to a boil. Reduce heat; simmer,
uncovered, for 5 minutes.
Transfer to a serving dish. Top with the cheese, sour cream and

2 of 2

Cowboy Beef Dip (continued)

Directions (continued)

parsley; sprinkle with the remaining onion, peppers and olives.
Serve with tortilla chips. Yield: 3 cups.

Nutrition 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.

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.