Texas Queso W Taco Meat Guac Sour Cream Recipes

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.

Steps:

• Cut the avocado in half, scoop out the flesh with a spoon; mash 3/4 of it well and chop the remaining 1/4 coarsely (I do this with the spoon, in the avocado shell, before scooping the last bit out).
• Mix it into the mashed portion.
• Mix all remaining ingredients together.
• Serve immediately, or cover with plastic wrap, pressing wrap firmly to surface of guacamole (or it will turn color due to oxidation) and refrigerate up to 4 hours before 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.