This cheesy, filling Bob Armstrong Chili con Queso is a Texas legend
About this recipe
According to Texas legend, a city councilman named Bob Armstrong came into his regular Tex-Mex restaurant and requested something special that wasn’t on the menu. The chef on duty went to work, combining their standard chili con queso with taco meat, guacamole and sour cream, and the Bob Armstrong dip was born. You can either mix the cooked taco meat into the cheese mixture or place everything on top and let your guests customize their own bite.
Hands on time: 40 minutes
Total time: 40 minutes
2 tablespoons extra-virgin olive oil
1 pound ground beef
1 packet taco seasoning mix
1 (16-ounce) block processed cheese, such as Velveeta
1 (10-ounce) can diced tomatoes with green chiles, such as RoTel
1 (4.5-ounce) can chopped green chiles
1 avocado, halved and pitted
Juice of 1/2 lime
1/2 cup sour cream
Fresh cilantro, for serving
Tortilla chips, for serving
Heat the oil in a medium skillet over medium-high heat. Add the ground beef and cook, stirring occasionally and breaking up large pieces with a spatula, until the beef is browned, 8 to 10 minutes. Stir in the taco seasoning and season to taste with salt. Remove from the heat and cover to keep warm.
In a medium saucepan, combine the cheese, tomatoes and chiles. Place over medium-low heat and cook, stirring frequently, until the cheese has melted and the mixture forms a dippable consistency, 8 to 10 minutes.
While the cheese is melting, scoop out the avocado into a medium bowl. Add the lime juice and mash with a fork until slightly smooth.
To serve, ladle the cheese mixture into serving bowls. Top with equal amounts of cooked taco meat and guacamole. Garnish with sour cream and fresh cilantro. Serve with tortilla chips.