Today is the first official day of fall and football is in full swing. I can’t think of anything better than a new season to give a little relief to a year of quarantine. The Cowboys game this past Sunday was the perfect excuse to throw on my new Gameday Retro terry and heat up the crockpot. Since the Cowboys escaped the game with a win, I am claiming this super comfy Gameday Retro terry as my new lucky Cowboys shirt. If the shirt isn’t lucky this incredible Bob Armstrong Queso might be. You can thank Matt’s El Rancho in Austin and former Texas land commissioner Bob Armstrong for creating this fantastic Tex-Mex dip. I took my own spin on the famous Bob Armstrong queso using ground beef, extra sharp cheddar, and fresh guacamole. You can also add sour cream or pico de gallo on top of piping hot queso for extra flavor. Enjoy! xoxo
Images via Alex Phillips.
Print Bob Armstrong Queso Recipe.
1 tablespoon vegetable oil
1 pound ground beef chuck (20% fat)
1 medium onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
3 tablespoons taco seasoning
3 tablespoons unsalted butter
1 large poblano chile, chopped
3 jalapeños, finely chopped
2 medium tomatoes, chopped
2 tablespoons all-purpose flour
1 1/2 cups milk
1 pound Monterey Jack cheese, grated
1 pound sharp cheddar cheese, grated
Heat oil in a large skillet over high. Add half chopped onion, bell pepper, and garlic, and cook until slightly brown about 2 minutes. Add beef, breaking it up until fully browned. Add taco seasoning and simmer until well combined. Transfer meat to crockpot and set to low heat.
Melt butter in a medium saucepan over medium heat. Cook the remaining half-chopped onion, poblano chile, jalapeños, and tomatoes. Cook for about 8 minutes or until most juices have evaporated. Stir in flour and whisk in milk and cook until the mixture comes to a boil and thickens. Reduce heat and gradually add cheeses and cook, stirring often, until cheese is completely melted and queso is smooth.
Pour queso into the crockpot and stir into the beef. Add top with fresh guacamole and with tortilla chips.
