Roundup Record Tribune & Winnett Times -

A group of us in a foods class developed this recipe for the North Dakota State Beef Bash Competition, in 1995. We won the contest, and now my family requests this dip for all our special gatherings! —Jessica Klym, Killdeer, North Dakota

TOTAL TIME: Prep: 20 min. Cook: 25 min. YIELD: 3 cups.

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

Directions

• 1. 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.

• 2. 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

1/4 cup: 116 calories, 7g fat (3g saturated fat), 26mg cholesterol, 336mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 8g protein.

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