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Cowboy Beef Dip

 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.


  • 1 pound ground turkey or beef
    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


  • 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.
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.
Wine: This recipe pairs well with a sweet red wine.: Taste of Home Special Offer: Enjoy this recipe with Fizz 56 Brachetto Italy N/V, sparkling and sweet with hints of raspberry and cherry. Buy now and get 3 bottles for $49.99. Order Now