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Cowboy Beef Dip Recipe

Cowboy Beef Dip Recipe

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. YIELD:12 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Cowboy Beef Dip

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MY REVIEW
kcrihfield89
Reviewed Feb. 18, 2014

"This is great for parties. Yum!"

MY REVIEW
Cornwall
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!"

MY REVIEW
Karen.Buske
Reviewed Aug. 21, 2012

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

MY REVIEW
hdwoman97
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."

MY REVIEW
Pianogirl22
Reviewed Jan. 29, 2012

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

MY REVIEW
MichelleSargent
Reviewed Jun. 18, 2011

"The kids even loved this."

MY REVIEW
kamewh
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."

MY REVIEW
barsto
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 rewarming..it did fine. A great party dish!!!"

MY REVIEW
tiggy57
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."

MY REVIEW
nellie55902
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!"

MY REVIEW
ilove2cook22
Reviewed Sep. 19, 2010

"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."

MY REVIEW
mnlorraine
Reviewed Sep. 18, 2010

"sounds delicious. Will try it soon"

MY REVIEW
Idahopotato62
Reviewed Sep. 18, 2010

"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!!!"

MY REVIEW
Mare826
Reviewed Sep. 18, 2010

"This looked great, but it was not very good, seasoning was lacking, we threw it away."

MY REVIEW
angelroseone
Reviewed Sep. 18, 2010

"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!!"

MY REVIEW
sherry_vinigrette
Reviewed Sep. 17, 2010

"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!"

MY REVIEW
murphsandy
Reviewed Sep. 17, 2010

"Try this on baked potatoes -- along with a salad, it's a complete meal."

MY REVIEW
mistermooch
Reviewed Sep. 17, 2010

"I made this for a football party, and everyone loved it! I couldn't find nacho cheese soup, so I substituted cheddar cheese and used a pkt of taco seasoning. Also, I threw in more olives because we love those :-)"

MY REVIEW
grandmajo01020
Reviewed Sep. 17, 2010

"Haven't tried it yet, but I can't wait . It just occurred to me, that this would be awesome on top of or mixed with macaroni for a zesty meal."

MY REVIEW
alicedavis
Reviewed Sep. 17, 2010

"For the person that wouldn't make this "mexican" dip again, it's a cowboy dip. I loved the flavors. I will be making this again."

MY REVIEW
justmbeth
Reviewed Sep. 12, 2010

"This was a good and hearty dip. We made it for appetizer night. Other than chopping the peppers and onion, prep was not that difficult."

MY REVIEW
hervin02
Reviewed May. 12, 2010

"Husband liked it, but I didn't think it was anything special, and a little too much work for a simple dip. Can't taste the olives in the beef mixture, so wouldn't bother doing that part again. Eliminated the oregano because I thought it a strange herb for a mexican dip, and forgot the parsley by accident. It doesn't have the traditional tomato, avocado/guacamole, and beans whether whole or refried, and I really missed them! Never made a recipe w/ so many "tablespoon" measurements before. Won't make again. I'll stick with a more traditional mexican dip recipe."

MY REVIEW
kaitch
Reviewed Mar. 26, 2010

"It was the first thing gone at a recent get together. Everyone thought it was great!"

MY REVIEW
Amanda Kaiser
Reviewed Oct. 6, 2009

"I made this dip for a football party and it went over really well! Very good!!"

MY REVIEW
NishaSinha
Reviewed Oct. 3, 2009

"can't change the rating now.. but its very good..."

MY REVIEW
NishaSinha
Reviewed Oct. 3, 2009

"good."

MY REVIEW
Tap3x
Reviewed Aug. 4, 2008

"I made this recipe over the weekend with RAVE reviews. The recipe was easily doubled.

Additional add-ins: mexican corn & black beans."

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.