Texas Queso W/ Taco Meat, Guac & Sour Cream

Submitted by Mcosta

"An attempt to re-create the famous Bob Armstrong Dip served at Matt's Rancho Martinez in Dallas, Texas."

 

• Ready In: 55mins
• Ingredients: 17
• Serves: 12

ingredients

• 1 tablespoon vegetable oil
• 1⁄2 bell pepper, seeded and diced
• 1⁄2 small yellow onion, diced
• 1 jalapeno, seeded and diced
• 2 garlic cloves, minced
• 1 lb ground beef
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 pinch cayenne
• 1 lb American cheese, shredded (or Velveeta, cut into 1 inch cubes)
• 1 (16 ounce) can rotel
• 1 cup chicken broth
• 1⁄2 cup guacamole (to garnish)
• 1⁄2 cup sour cream (to garnish)
• 1 lb tortilla chips, for serving

directions

1. To make the taco meat…In a saucepan, heat the oil on medium-low, add bell pepper, onion, and jalepeno. Cook until onion is translucent (~ 5 min.). Add minced garlic. Add ground beef. Add cumin, chili powder, salt, pepper, and cayenne. Stir and cook until meat is cooked through (~15 min). Drain fat and adjust seasoning as needed.
2. To make the queso…In a saucepan on medium-low, mix together the Rotel, chicken broth and corn starch, mix well and cook until the sauce has thickened (~2 min). Thrn the heat down to low. Working in batches, stir in a handful of cheese. Once melted, add another handful and repeat until all melted. Add salt to taste.
3. To serve…Spoon the meat into a 9 inch square dish. Top with cheese mixture. Garnish with guacamole and sour cream. Serve with Tortilla Chips.