Cowboy Beef Dip with Salsa and Nacho Cheese
This recipe is an adaptation of a ground beef recipe using a Dutch oven (or skillet) to combine other ingredients with the ground beef. I’ve been looking for a dip-like recipe or a softer chili recipe, and I thought this might be worth a try. It turned out to be relatively easy, strong on flavour and a definite keeper in one pot, even doable on a free night during the week.
Ingredients
- 1 lb Ground beef
- ½ Onion (medium)
- ½ Bell pepper (red)
- ½ Bell pepper (green)
- 1 tbsp Nacho cheese dip powder
- 11 tbsp Sour cream
- ½ cup Salsa (mild)
- ¼ tsp Oregano (dried)
- ¼ tsp Pepper
- ¼ cup Cheddar cheese (shredded)
- 2-3 tsp Parsley (fresh)
- Tortilla chips
Method
Sous-Chef Preparations
- Chop the ½ Onion.
- Chop the ½ Bell pepper (red) and ½ Bell pepper (green).
Main Preparations
- Using a Dutch oven (or large skillet) on the stovetop / range, cook the 1 lb Ground beef½ Onion, and ½ Bell pepper + ½ Bell pepper over medium heat until the pink in the beef is gone. Drain.
- In a small mixing bowl, mix the 1 tbsp Nacho cheese dip powder with 8 tbsp Sour cream (reserving the other 3 tbsp Sour cream) and add the mixture to the pan.
- Add the ½ cup Salsa, ¼ tsp Oregano and ¼ tsp Pepper.
- Bring to a boil.
- Reduce heat and simmer uncovered for 5 minutes.
- Transfer to a serving dish or individual bowls.
- Distribute the shredded ¼ cup Cheddar cheese, remaining 3 tbsp Sour cream, and 2-3 tsp Parsley on top.
- Serve with Tortilla chips.
For additional garnish: Reserve ¼ of onions and peppers and add on top before serving.
For a more aggressive taste: Use a spicier salsa.
If you reserved onions and peppers earlier, add them here on top.
Until the next concoction...
