Description
This is the famous queso dip from Matt’s El Ramcho in Austin.
Ingredients
For the meat:
- 8 ounces ground beef
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced onion
- 1 stalk celery, finely diced
- 1/2 teaspoon granulated garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
For the guacamole:
- 2 ripe avocados, peeled with the pits removed
- Juice of 1/2 lemon
- 1/2 teaspoon granulated garlic powder
- 1 tablespoon vegetable oil
- 1 small Roma tomato
- Salt
For the queso:
- 1 stalk celery
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced white onion
- 1/2 cup diced poblano pepper
- 1/2 cup diced Roma tomato
- 2 cups shredded or cubed American cheese
Instructions
-
- Bring 1 cup water to a boil in a small saucepan. Add the celery, bell pepper, onion, poblano and tomato. Boil so that everything cooks together for one minute.
- Turn the heat down to low and gradually whisk in the cheese. Heat for a few minutesm, stirring consistently.
- The second all the cheese is melted and everything is heated through and smooth, remove from the heat so it does not overcook.
- Do this step right before serving: If you used American cheese the dip will seperate as it cools; if you used processed cheese it will develop a skin on top as it sits.
- Pout 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.
- Makes about 3 cups.
