Saturday, May 16, 2015

Cowboy Beef Chips and Dip Recipe


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 chilies

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

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 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. Serve with tortilla chips. Yield: 3 cups.

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