Of all the Quesos in the land, I have a hands-down affinity for this one: The Bob Armstrong Dip from Matt’s Famous El Rancho. It really is the best. And here’s the recipe. Straight from Matt Martinez “Mex Tex” a cookbook of traditional Tex-Mex taste. If you don’t own this book, you should. (Give yourself a present and buy it right now, right here.)
It’s a three-layer dip made in three parts. But even though there are three parts, it’s super simple. Really easy. And uses few ingredients. Awesome.
Bob Armstrong Dip
4 recipes of traditional guacamole (below)
1 recipe of 20-minute Taco Meat (below)
1 recipe of Chile con Queso (below)
Warm a 9 inch X 13 in pan. (Or whatever size you have.) Spread guacamole into the pan, then add a layer of hot taco meat. Top with hot chile con queso. Serve with chips. Party.
1 teaspoon freshly squeezed lime or lemon juice
Salt to taste
Cut the avocado in half. Discard eh pit and scoop out the avocado flesh into a bowl. Discard the skin. Mash the juice into the avocado and continue mashing until the guacamole reaches desired texture (I like it chunky. Like my men.) Adjust salt to taste.
20-Minute Taco Meat
1/4 cup finely chopped bell pepper
1/4 cup chopped celery
1/2 cup chopped white onion
1 tablespoon plus two teaspoons of Tex-Mex spice (I call this taco seasoning, keep it around always, and the recipe is here)
1 pound lean ground beef
Stir the bell pepper, celery, onion & Tex-Mex spice. Spread uncooked meat on top. Turn to medium heat. When meat starts to simmer, stir and break up meat. Simmer on low for 20 minutes. Done.
Chile con Queso
1 1/2 cups green chilies
1/2 cup diced fresh tomato
1/2 cup diced onion
1/2 cup diced celery
2 teaspoons Tex-Mex Spice (same spice as above…recipe here)
1 cup chicken broth
1 pound American cheese, cubed
Combine all ingredients except cheese. Bring to a simmer and gently cook for about 5 minutes. Turn heat down and add the cheese. Simmer until cheese is melted. Add water if it’s too think or more cheese if it’s too thin.
So there you go.
Make it tonight.
And Happy Cheese Day.