Cowboy Beef Dip Recipe
Cowboy Beef Dip Recipe photo by Taste of Home
Next Recipe

Cowboy Beef Dip Recipe

Read Reviews
4.5 27 35
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 12 servings


  • 1 pound ground beef
  • 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

Nutritional Facts

1/4 cup: 116 calories, 7g fat (3g saturated fat), 26mg cholesterol, 336mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 8g protein.


  1. 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.
  2. Transfer to a serving dish. Top with the cheese, sour cream and parsley; sprinkle with the remaining onion, peppers and olives. Serve with tortilla chips. Yield: 3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cowboy Beef Dip in Taste of Home August/September 2008 , p32

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Cowboy Beef Dip

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
kcrihfield89 User ID: 5121811 141810
Reviewed Feb. 18, 2014

"This is great for parties. Yum!"

Cornwall User ID: 1529365 158011
Reviewed Dec. 12, 2012

"Great flavour...a bit spicy which I love. Made it a day ahead. Heated in a pot then placed in serving dish with fresh toppings. I doubled it for a gathering and there was only a couple spoons left. Yum!"

Karen.Buske User ID: 6777614 173115
Reviewed Aug. 21, 2012

"Great recipe. Will make again. It's a keeper! I didn't change a thing."

hdwoman97 User ID: 1139146 162905
Reviewed May. 30, 2012

"Great recipe, we loved it. Along with chips, I also served it with chunked avacado and tomato. This recipe will go in my tried & true collection."

Pianogirl22 User ID: 6495641 101420
Reviewed Jan. 29, 2012

"My family loved this dish! We'll most likely make be making it again!"

MichelleSargent User ID: 4990482 176293
Reviewed Jun. 18, 2011

"The kids even loved this."

kamewh User ID: 1341973 176292
Reviewed Oct. 31, 2010

"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."

barsto User ID: 4995537 162902
Reviewed Oct. 12, 2010

"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 did fine. A great party dish!!!"

tiggy57 User ID: 279294 93670
Reviewed Oct. 9, 2010

"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."

nellie55902 User ID: 4608036 101417
Reviewed Oct. 3, 2010

"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!"

Loading Image