Cowboy Beef Dip

Name: Cowboy Beef Dip
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 cups.
Cuisine: Mexican Appetizers, Mexican Recipes
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

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

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

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, chiles, 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 parsley; sprinkle with the remaining onion, peppers and olives. Serve with tortilla chips.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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

Reviews

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Average Rating:

kcrihfield89

Feb 18, 2014

This is great for parties. Yum!
Cornwall

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

Aug 21, 2012

Great recipe. Will make again. It's a keeper! I didn't change a thing.
hdwoman97

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

Jan 29, 2012

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

Jun 18, 2011

The kids even loved this.
kamewh

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

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!!!
tiggy57

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

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!