Cowboy Beef Dip
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 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
Ingredients
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1 pound ground beef
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4 tablespoons chopped onion, divided
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3 tablespoons chopped sweet red pepper, divided
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2 tablespoons chopped green pepper, divided
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1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
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1/2 cup salsa
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4 tablespoons sliced ripe olives, divided
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4 tablespoons sliced pimiento-stuffed olives, divided
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2 tablespoons chopped green chiles
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1 teaspoon chopped seeded jalapeno pepper
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1/4 teaspoon dried oregano
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1/4 teaspoon pepper
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1/4 cup shredded cheddar cheese
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2 tablespoons sour cream
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2 to 3 teaspoons minced fresh parsley
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Tortilla chips
Directions
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1.
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, breaking it into crumbles; 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.
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2.
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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