MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cowboy Beef Dip
Categories: Beef, Herbs, Vegetables, Soups, Cheese
Yield: 12 servings

1 lb Ground beef
4 tb Chopped onion; divided
3 tb Chopped red bell pepper;
- divided
2 tb Chopped bell pepper;
- divided
10 3/4 oz Can nacho cheese soup;
- undiluted
1/2 c Salsa
4 tb Sliced ripe olives; divided
4 tb Sliced pimiento-stuffed
- olives; divided
2 tb Chopped green chilies
1 ts Chopped seeded jalapeno
1/4 ts Dried oregano
1/4 ts Pepper
1/4 c Shredded cheddar cheese
2 tb Sour cream
2 ts (to 3 ts) minced fresh
- parsley
Tortilla chips

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.

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.

Jessica Klym, Killdeer, North Dakota

Makes: 12 servings (3 cups)

RECIPE FROM: https://www.tasteofhome.com

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