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Bob Armstrong Queso Dip

Prep Time:

25 Minutes

Cook Time:

25 Minutes

Serves:

8

Level:

About the Recipe

A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo. Former Texas land commissioner Bob Armstrong was a Matt’s El Rancho regular. Legend has it Armstrong asked Matt Martinez Jr. to make something up just for him. Martinez added a scoop of beef taco meat and a scoop of guacamole to the restaurant’s queso, and Tex-Mex history was made.

Ingredients


For the meat

8  ounces ground beef

¼  cup finely diced red bell pepper

¼  cup finely diced onion

1  stalk celery, finely diced

½  teaspoon granulated garlic powder

½  teaspoon ground cumin

1  teaspoon salt

1  teaspoon black pepper


For the guacamole

2 ripe avocados, peeled, pits removed

Juice of ½ lemon

½  teaspoon granulated garlic powder

1  tablespoon vegetable oil

1  small Roma tomato, finely diced

Salt


For the queso

1  stalk celery, finely diced

¼  cup finely diced red bell pepper

¼  cup finely diced white onion

½  cup diced poblano pepper

½  cup diced Roma tomato

2  cups shredded or cubed American cheese (processed cheese will work in a pinch)


Preparation

For the meat

Heat a pot over medium heat, then add all the ingredients. Cook, stirring, until the onion is translucent and the meat is cooked, about 5 minutes. Most of the liquid should evaporate, but the mixture shouldn’t be dry. Keep warm while you prepare the other components.


For the guacamole

2 ripe avocados, peeled, pits removed

Juice of ½ lemon

½  teaspoon granulated garlic powder

1  tablespoon vegetable oil

1  small Roma tomato, finely diced

Salt

Combine the avocados, lemon juice, granulated garlic, and oil, mashing everything slightly. The mixture should be chunky, not smooth. Stir in the tomato and season with salt.


For the queso

1  stalk celery, finely diced

¼  cup finely diced red bell pepper

¼  cup finely diced white onion

½  cup diced poblano pepper

½  cup diced Roma tomato

2  cups shredded or cubed American cheese or Velveeta Processed Cheese

Bring 1 cup water to a boil in a small saucepan. Add the celery, bell pepper, onion, poblano, and tomato and boil briefly to cook everything, about 1 minute. Turn the heat down to low, and gradually whisk in the cheese. Heat for a few minutes, stirring constantly. The second all the cheese is melted and everything is heated through and smooth, remove from the heat so it doesn’t overcook. Do this step right before serving: If you used American cheese the dip will separate as it cools; if you used processed cheese it will develop a skin on top as it sits. Pour the hot queso into a wide, shallow serving bowl. Add a scoop of meat and a scoop of guacamole, about ½ cup of each. Do not mix. Guests should combine the queso, guacamole, and ground beef together with tortilla chips as they eat it.

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