Cowboy Beef Dip

Total Time Prep: 20 min. Cook: 25 min.
Yield 12 servings (3 cups)
Test Kitchen Approved
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

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

  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, 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.
  2. 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.

Nutrition Facts

1/4 cup: 116 calories, 7g fat (3g saturated fat), 26mg cholesterol, 336mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 8g protein.

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
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC