‘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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