COWBOY BEEF DIP

 I was looking for a hot dip recipe for Christmas Eve and landed on this one....and boy, I'm glad I did!  It has a great flavor---but be forewarned, once you start you can't stop eating it.  I literally had to wrap it up and put it in the fridge because none of us could stop eating it and I was afraid we wouldn't have room for dinner.

My advice, make it for a day of "grazing", a snowy day, the superbowl, a cocktail party.  

INGREDIENTS:

1 pound ground beef

4 Tbsp. chopped onion

2 Tbsp. chopped red pepper

2 Tbsp. chopped green pepper

4 Tbsp. sliced black olives

4 Tbsp. sliced green olives with pimento

*1 can (10 3/4 oz) nacho cheese soup, undiluted

2 Tbsp. chopped green chiles

1/4 tsp. pepper

1/4 tsp. dried oregano

1/4 cup shredded cheddar cheese

1/2 cup salsa

2 Tbsp. sour cream

2-3 Tbsp. chopped fresh parsley

*I could not find nacho cheese soup, so I substituted cheddar cheese soup

DIRECTIONS:

In a skillet cook the beef, 3 Tbsp. onion, 2 Tbsp. red pepper, and 1 Tbsp. green pepper over medium heat until the beef is browned.  Drain if necessary.  Stir in the soup, salsa, 3 Tbsp. of each of the olives, chiles, jalapeno, oregano and pepper.  Bring to a boil.   Reduce heat and simmer uncovered for 5 minutes.

Transfer to a serving dish and top with shredded cheddar cheese, sour cream and parsley.  Sprinkle with the  remaining, green pepper, black olives and green olives.  Serve with tortilla chips

Enjoy!

Recipe c/o:  www.tasteofhome.com