Cowboy Beef Dip
A group of us in a foods class developed this recipe for the North Dakota's annual Beef Bash. We won the contest, and now my family requests this dip for all our special gatherings! —Jessica Klym, Killdeer, North Dakota
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 chiles
- 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
Reviews
Where is the sour cream in the ingredients! Major fail editors! Second recipe I read today from TOH with missing ingredients.
I was the teacher who guided this group of students. They definitely topped the other state entries. Thanks for the trip down memory lane Jess! The recipe is fabulous.
Several members of my family have a dairy allergy. I can substitute for the sour cream and cheddar cheese but need suggestions as to what to substitute for the nacho cheese soup. That seems to me to be a necessary ingredient.
I've been making this dip for years and always get great reviews. I make it with venison when I have it available. I'm not a green olive fan but I still put them in, just chopped them up a bit more and I can't even distinguish the "green olive" taste. I've had someone else tell me that he didn't like green olives either but he went back for seconds and maybe thirds.
Love this!! I can't eat green pepper, so leave those out. I also leave out the Jalapeno pepper and instead use a 4 oz. can of Diced Fire Roasted Green Chiles counting it as the 2 tablespoons of green chiles called for in the recipe. As a family member said of it, "That'd be good served on a flip-flop." Hehehehehe
I have been making this since I first read the recipe in the Aug/Sept 2008 Taste of Home, and I recently moved and found the magazine used as a bookmark in another cookbook open to this recipe. I add chipotle peppers instead of the fresh jalapeno, they add a great smokey heat.
This is great for parties. Yum!
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!
Great recipe. Will make again. It's a keeper! I didn't change a thing.
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.