Texas Queso W Taco Meat Guac Sour Cream Recipes

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TEXAS QUESO W/ TACO MEAT, GUAC & SOUR CREAM



Texas Queso W/ Taco Meat, Guac & Sour Cream image

An attempt to re-create the famous Bob Armstrong Dip served at Matt's Rancho Martinez in Dallas, Texas.

Provided by Mcosta

Categories     Tex Mex

Time 55m

Yield 12 serving(s)

Number Of Ingredients 17

1 tablespoon vegetable oil
1/2 bell pepper, seeded and diced
1/2 small yellow onion, diced
1 jalapeno, seeded and diced
2 garlic cloves, minced
1 lb ground beef
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pinch cayenne
1 lb American cheese, shredded (or Velveeta, cut into 1 inch cubes)
1 (16 ounce) can rotel
1 cup chicken broth
1/2 cup guacamole (to garnish)
1/2 cup sour cream (to garnish)
1 lb tortilla chips, for serving

Steps:

  • To make the taco meat...In a saucepan, heat the oil on medium-low, add bell pepper, onion, and jalepeno. Cook until onion is translucent (~ 5 min.). Add minced garlic. Add ground beef. Add cumin, chili powder, salt, pepper, and cayenne. Stir and cook until meat is cooked through (~15 min). Drain fat and adjust seasoning as needed.
  • To make the queso...In a saucepan on medium-low, mix together the Rotel, chicken broth and corn starch, mix well and cook until the sauce has thickened (~2 min). Thrn the heat down to low. Working in batches, stir in a handful of cheese. Once melted, add another handful and repeat until all melted. Add salt to taste.
  • To serve...Spoon the meat into a 9 inch square dish. Top with cheese mixture. Garnish with guacamole and sour cream. Serve with Tortilla Chips.

Nutrition Facts : Calories 418.6, Fat 26.3, SaturatedFat 10.3, Cholesterol 54.9, Sodium 859.8, Carbohydrate 28.6, Fiber 2.1, Sugar 1.1, Protein 18.2

EASY BEEF TACOS WITH GUACAMOLE, SOUR CREAM AND PICO DE GALLO RECIPE BY TASTY



Easy Beef Tacos With Guacamole, Sour Cream And Pico De Gallo Recipe by Tasty image

Provided by Sara Nita

Categories     Lunch

Time 30m

Yield 20 servings

Number Of Ingredients 26

20 soft small tortillas, (if you have only big tortillas, cut them into regular DVD sized circles.)
½ cup salted butter
1 tablespoon olive oil
½ lb ground pork meat
1 lb ground beef
3 tablespoons taco seasoning
2 medium size avocados, peeled, de-seeded, and mashed
½ lime, juiced
⅓ tablespoon salt
¼ tablespoon pepper
2 cloves garlic, chopped
1 teaspoon onion powder
1 teaspoon mustard powder
½ tablespoon cilantro powder
¼ cup red onion, chopped
½ cup onion, chopped, yellow, regular
½ cup fresh cilantro
1 clove garlic, chopped
½ pickled jalapeno, chopped into tiny pieces (Optional)
6 cherry tomatoes, (each chopped in 1/2 inch pieces)
½ lime, juiced
½ teaspoon salt
2 teaspoons ground pepper
½ cup shredded cheddar cheese
1 cup romaine lettuce, chopped
⅓ cup sour cream, for serving

Steps:

  • For the guacamole: Mash together ingredients in a bowl. Cover with plastic wrap and let chill in the fridge.
  • For the pico de gallo: In a medium-sized bowl, combine the onions, fresh cilantro, chopped garlic, *pickled jalapeño, cherry tomatoes, lime juice, salt and pepper. Cover with plastic wrap and let chill in the fridge.
  • For the meat: Into a large pan, turn on the low heat and combine the oil with the butter. Add the ground beef and pork and mix them until combined. Turn on the medium heat, then add the taco seasoning.
  • Once the taco meat mixture is cooked, turn off the heat and preheat your oven to 180°C (356°F) . On an inverted (upside-down) cupcake tin, place the small tortillas in crevices to create 'taco shells.' Place in the oven and let dry for 10-15 minutes until crisp.
  • To serve: Fill each taco shell with 2 tbsp meat mixture and garnish/assemble with condiments and toppings as desired.

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