This was originally called “Bob Armstrong’s Dip” and credits go to Matt’s El Rancho in Austin Texas. My version is named after my Daddy who LOVED Tex Mex and “Bob Armstrong’s Dip”. This would be great for your Super Bowl party! Warning: this is addictive, and there’s nothing healthy about it, but it’s worth it!
1 lb. extra lean ground beef
1 packet of Lawry’s taco seasoning
16 oz. package of Velveeta cheese
1 can Rotel tomatoes
2-3 ripe avocados
Pace’s Picante Sauce
Taco meat – pour the taco seasoning over the ground beef and cook until done, but not dry
Chili Con Queso - melt the Velveeta (microwave or on top of the stove) and add the can of Rotel tomatoes, including the liquid. Cook until blended and warm, but don’t burn the bottom of the pan or you’ll have a mess to clean up
Guacomole - cut the avocados in half and use a spoon to easily remove them from the skin. Take the seed out of the avocado and discard. Mash the avocados until smooth and add picante sauce (I “eyeball” this so don’t know the exact measurement – but add enough to taste, but not overtake the avocados)
Next, layer the dip starting with the Chili Con Queso, then the Taco Meat, and top off with the Guacomole!
Serve with your favorite tortilla chips and enjoy!