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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
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    12 servings (3 cups)


  • 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


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

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  • NancyDoolittle
    Oct 10, 2020

    Where is the sour cream in the ingredients! Major fail editors! Second recipe I read today from TOH with missing ingredients.

  • M
    Sep 8, 2020

    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.

  • Donna
    Sep 1, 2020

    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.

  • nmblades
    Aug 16, 2020

    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.

  • CalR
    Jun 9, 2020

    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

  • kebalau64
    May 20, 2020

    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.

  • 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.