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Nutrition Facts
Serving Size 1 (130g) Recipe makes 6 servings The following items or measurements are not included below: nacho cheese soup 4 tablespoons pimento stuffed olives
Calories 208
Calories from Fat 129		(62%)
Amount Per Serving		%DV
	Total Fat 14.4g	22%
	Saturated Fat 6.0g	30%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.7g
Cholesterol 58mg		19%
Sodium 260mg		10%
Potassium 338mg		9%
Total Carbohydrate 3.5g		1%
	Dietary Fiber 0.9g	3%
	Sugars 1.4g
Protein 16.0g		31%
detailed view... how is this calculated?

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⁽³⁾ RATE IT NOW Print Recipe

By: SweetsLady
Aug 27, 2008

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.

SERVES 6 , 3 cups (change servings and units)

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

Directions

1
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.
2
Transfer to serving dish. Top with cheese, sour cream, and parsley. Sprinkle with remaining onion, peppers, and olives. Serve with tortilla chips.

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Featured Reviews for This Recipe

From: Sam #3

On Nov 5, 2008

Very good! I couldn't find nacho cheese soup in Canada so just used cheddar cheese soup. I skipped on the red peppers and green olives cause I didn't have any. This didn't thicken up like I thought it would have to be a dip. I left it on low heat for an hour until DH got home and that thickened it a little. The beef was a little bland so next time I think I'll add a few more spices when browning the hamburger.

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From: SrtaMaestra

On Sep 17, 2008

This was so good...DH was disappointed there wasn't more! We did prepare this without any peppers, chilies, or the green olives, but would probably use the red & green peppers next time (we were out). We made this with some excellent ground chuck from a local shop rather than the supermarket mush....mmmmm....real meat! We ate this with fritos scoops, which were firm enough to hold onto the meat, and the frito taste is just perfect with these. I'd like to use this meat as a taco filling or in a taco salad. Thanks for posting! Made for PRMR.

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From: unmistakable1

On Sep 6, 2008

Yum! I omitted the chilies, jalapeno, and olives as I was all out. I also used all green peppers since I didn't have any red. To make up for the lack of spiciness, I sprinkled in a bit of crushed red pepper flakes. Oh, and I used Specialty Soup Substitutes - Cream as suggested though next time I will add in some rotel tomatoes to add a little more kick (I am a wimp and can't handle jalapenos, lol). Thanks for sharing this tasty dip with us!