Cowboy Beef Dip

Nacho Cheese Dip with the Works

Ingredients

1 lb ground beef

4 Tbsp chopped onion, divided

3 Tbsp chopped red pepper, divided

2 Tbsp green pepper, divided

1 can (10 oz) condensed nacho cheese soup, undiluted

1/2 cup salsa

4 Tspn slice ripe olives, divided

4 Tbsp sliced pimiento0stuffed olives, divided

2 Tbsp chopped green chiles

1 tsp chopped seeded jalapeno pepper

1/4 tsp oregano

1/4 cup shredded cheddar cheese

2 Tspn sour cream

2 tsp fresh parsley

Instructions

1. In large skillet, cook beef, 3 Tbsn onion, 2 Tspn Onion, 2 Tbsn red pepper, 1 Tbsn green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, 3 Tbsp olives, 3 Tbsp pimiento-stuffed olices, 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 onionk, peppers, and olives.

3. Serve with Tortilla Chips.

   
   

   Makes 3 cups

   
   

   Will Roberts' version:

   Ground beef

   1 can black beans

   1 jar nacho cheese sauce

   garlic powder

   onion powder

   Fritos chips