September 09, 2020
Cowboy Beef Dip
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1 lb Ground Beef 4 tbsp Chopped Onion, divided 3 tbsp Chopped Sweet Red Pepper, divided 2 tbsp Chopped Green Pepper, divided 10.75 oz Condensed Nacho Cheese Soup 1/2 c Salsa 4 tbsp Sliced Ripe Olives, divided 4 tbsp Sliced Pimiento Stuffed Olives, divided 2 tbsp Chopped Green Chiles 1 tsp Chopped Seeded Jalapeno Pepper 1/4 tsp Dried Oregano 1/4 tsp Pepper 1/4 c Shredded Cheddar Cheese 2 tbsp Sour Cream 2-3 tsp 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 olives, 3 tablespoons pimiento stuffed olives, chiles, jalapeno, oregano, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer to serving dish. Top with cheese, sour cream, and parsley; sprinkle with remaining onion, peppers, and olives. Serve with chips. |
