Cowboy Beef Dip

Name: Cowboy Beef Dip
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings (3 cups).
Cuisine: North America, Southwest
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

28 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 25 min.

Makes

12 servings (3 cups)

In a foods class, a group of us developed this recipe for the North Dakota's annual Beef Bash. We won the contest!—Jessica Klym, Killdeer, North Dakota

Cowboy Beef Dip Recipe photo by Taste of Home

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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; crumble the meat; 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.

Peppers (Hot)

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.