Great dip for gatherings.
In a large skillet,cook the beef, 3 T onon, 2 T red pepper, 1 T green pepper over medium heat until smeat is no longer pink, drain. Stir in the soup, salsa, 3 T ripe olives, chilies, jalapeno, oregano and pepper. Bring to a boil. Reduce heat, simmer, uncovered for 5 minutes. Transfer to a serving dish. Top with cheese, sour cream and parsley. Sprinkle with remaining onion, peppers and olives. Serve with tortilla chips.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 cup (509g) | ||
Recipe Makes: 3 | ||
|
||
Calories: 1105 | ||
Calories from Fat: 819 (74%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 91g | 121 % | |
Saturated Fat 37.2g | 186 % | |
Monounsaturated Fat 31.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 264.3mg | 81 % | |
Sodium 1479.1mg | 51 % | |
Potassium 1060.2mg | 28 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 11.5g | ||
Protein 55.6g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1105
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.