Cowboy Beef Dip

1 Pound ground beef
4 Tablespoons onion, chopped, divided
3 Tablespoons sweet red pepper, chopped, divided
2 Tablespoons green pepper, chopped, divided
1 (10 oz) Can nacho cheese soup, undiluted
1/2 Cup salsa
4 Tablespoons ripe olives, sliced, divided
4 Tablespoons pimiento stuffed olives, sliced, divided
2 Tablespoons chopped green chilies
1 Teaspoon seeded & chopped jalapeno pepper
1/4 Teaspoon dried oregano
1/4 Teaspoon pepper
1/4 Cup shredded cheddar cheese
2 Tablespoons sour cream
2 - 3 Teaspoons fresh parsley, minced
Tortilla chips

In a large skillet cook the beef, 3 tablespoons onion, 2 tablespoons red pepper and 1 tablespoon green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, 3 tablespoons ripe olives, chilies, jalapeno, oregano and pepper. Bring to a boil. Reduce heat, simmer, uncovered for 5 minutes. Transfer to a baking dish. Top with the cheese, sour cream and parsley. Sprinkle with the remaining onion, peppers and olives. Serve with tortilla chips.