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Cowboy Beef Dip

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  Ground beef 1 Pound
  Chopped onion 4 Tablespoon, divided
  Chopped sweet red pepper 3 Tablespoon, divided
  Chopped green pepper 2 Tablespoon, divided
  Condensed nacho cheese soup 10 3⁄4 Ounce (Undiluted)
  Salsa 1⁄2 Cup (8 tbs)
  Ripe olives 4 Tablespoon, divided
  Sliced pimiento stuffed olives 4 Tablespoon, divided
  Green chilies 2 Tablespoon, chopped
  Chopped seeded jalapeno pepper 1 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Shredded cheddar cheese 1⁄4 Cup (4 tbs)
  Sour cream 2 Tablespoon
  Minced parsley 2 Teaspoon
  Tortilla chips 1 Cup (16 tbs)

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.

Recipe Summary

Side Dish

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 192 Calories from Fat 110

% Daily Value*

Total Fat 13 g19.8%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 15.6 mg5.2%

Sodium 560.2 mg23.3%

Total Carbohydrates 19 g6.4%

Dietary Fiber 5.9 g23.4%

Sugars 8 g

Protein 4 g7.2%

Vitamin A 65.2% Vitamin C 292.9%

Calcium 14.5% Iron 22.3%

*Based on a 2000 Calorie diet

Cowboy Beef Dip Recipe