Cowboy Beef Dip Recipe
Ingredients
| Ground beef | 1 pound | |
| Chopped onion | 4 Tablespoon, divided | |
| Sweet red pepper | 3 Tablespoon, chopped | |
| Green pepper | 2 Tablespoon, chopped | |
| Nacho cheese | 1 Can (10oz), condensed | |
| Salsa | 1/2 Cup (16 tbs) | |
| Ripe olives | 4 Tablespoon, divided | |
| 4 tablespoons sliced pimiento-stuffed olives, divided | ||
| Green chilies | 2 Tablespoon, chopped | |
| 1 teaspoon chopped seeded jalapeno pepper | ||
| Dried oregano | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Shredded Cheddar cheese | 1/4 Cup (16 tbs) | |
| Sour cream | 2 Tablespoon | |
| Parsley | 2 Teaspoon | |
| Tortilla chips | ||
Directions
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 the 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.
Stir in the soup, salsa, 3 tablespoons ripe olives, 3 tablespoons pimiento-stuffed olives, chilies, jalapeno, oregano and pepper.
Bring to a boil.
Reduce the 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.
Chef
