Cowboy Beef Dip
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
Peppers (Hot)
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
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1In 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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2Transfer to a serving dish. Top with the cheese, sour cream and parsley; sprinkle with the remaining onion, peppers and olives. Serve with tortilla chips.
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