Cowboy Beef Dip

By moddie2bert

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 oz) 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 chilies
• 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

Details

Servings 3

Preparation

Step 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; drain. Stir in the soup, salsa, 3 tablespoons ripe olives, 3 tablespoons pimiento-stuffed olives, chilies, 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.