September 09, 2020

Cowboy Beef Dip

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.