1 lb. ground beef
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/4 cup chopped sweet green pepper
1 can (10 3/4 oz.) nacho cheese soup, undiluted
1/2 cup picante sauce or salsa
1/4 cup sliced ripe olives
1/4 cup (half a small can) chopped green chilies
1/4 tsp dried oregano
1/4 tsp pepper
1/4 cup shredded cheddar cheese
1/4 cup chopped green onions
2 Tbsp. sour cream
Extra chopped sweet peppers
Tortilla Chips for dipping
In a large skillet, cook the beef until meet is no longer pink. Add chopped onions and sweet peppers and cook until tender. Drain. Stir in soup, salsa, ripe olives, chilies, oregano and pepper. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally to keep from sticking.
Pour into serving dish and top with shredded cheese, sour cream, green onions and peppers, as desired.
Serve warm with tortilla chips.