‘A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.’

Ingredients

Picadillo

  • 1 tablespoon vegetable oil
  • 1 pound ground beef chuck (20% fat)
  • ½ medium onion, chopped
  • ½ green bell pepper, chopped
  • 2 garlic cloves, grated
  • Kosher salt, freshly ground pepper
  • 1½ teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 cup chicken stock or low-sodium chicken broth



Queso And Assembly

  • 3 tablespoons unsalted butter
  • ½ medium onion, finely chopped
  • 1 large poblano chile, chopped
  • 3 jalapeños, finely chopped
  • 2 garlic cloves, grated
  • 2 medium tomatoes, chopped
  • Kosher salt
  • 2 tablespoons all-purpose flour
  • 1½ cups (or more) milk
  • ½ pound Monterey Jack cheese, grated
  • ½ pound sharp cheddar cheese, grated
  • Pico de Gallo, Guacamole, sour cream, chopped chives, chopped cilantro, and corn chips (for serving)

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