Cowboy Beef Dip - cooking recipe

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

Preparation

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