We got this from a TOH magazine and my daughter made it. It was wonderful with chips and also on top of baked potatoes, too! We made it without the olives and peppers due to personal preference and added in some extra cheese, too.
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.