Best Cowboy Beef Dip Recipes

COWBOY BEEF DIP

Cowboy Beef Dip image

A group of us in a foods class developed this recipe for the North Dakota's annual Beef Bash. We won the contest, and now my family requests this dip for all our special gatherings! -Jessica Klym, Killdeer, North Dakota

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 12 servings (3 cups).

Number Of Ingredients 16

Ingredients

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 chiles
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
Tortilla chips

Steps:

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, 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.

Nutrition Facts : Calories 116 calories, Fat 7g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 336mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

COWBOY BEEF DIP

Cowboy Beef Dip image

We got this from a TOH magazine and my daughter made it. It was wonderful with chips and also on top of baked potatoes, too! We made it without the olives and peppers due to personal preference and added in some extra cheese, too.

Provided by SweetsLady

Categories Cheese

Time 30m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb ground beef
4 tablespoons onions, chopped and divided
3 tablespoons sweet red peppers, chopped and divided
2 tablespoons green peppers, chopped and divided
1 (10 1/2 ounce) can nacho cheese soup, undiluted (Here is the link to the cream soups that I use from my good friend Arlene ( Specialty Soup Substitutes - Cream)
1/2 cup salsa
4 tablespoons ripe olives, sliced and divided
4 tablespoons pimento stuffed olives, sliced and divided
2 tablespoons green chilies, chopped
1 teaspoon jalapeno pepper, chopped and seeded
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup cheddar cheese, shredded
2 tablespoons sour cream
2 -3 teaspoons fresh parsley, minced
tortilla chips

Steps:

In large skillet, cook beef, 3 T. onion, 2 T. red pepper, and 1 T. green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, 3 T. each of the olives, chilies, jalapeno, oregano, and pepper. Bring to boil; reduce heat and simmer for 5 minutes.
Transfer to serving dish. Top with cheese, sour cream, and parsley. Sprinkle with remaining onion, peppers, and olives. Serve with tortilla chips.

Nutrition Facts : Calories 208.7, Fat 14.4, SaturatedFat 6, Cholesterol 58.1, Sodium 260.4, Carbohydrate 3.4, Fiber 0.9, Sugar 1.4, Protein 15.9

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