2 large ripe avocados
1 tomato chopped
1/3 C. cilantro (optional)
2 T. chopped onion
juice of 1 lemon
1/2 t. salt
Mash avocados and stir in the rest of ingredients. Serve within 1/2 hour.
If you must hold it longer, put plastic wrap on the surface of the guacamole. I
also put the whole pit of the avocado in the dip, remove before serving
Baked Mexican Dip
2 10 oz. cans bean dip
1 lb. ground chuck
1 package taco mix
1 C. shredded Monterey Cheese
1 4 oz. can chopped green chilies
1 C. shredded Cheddar Cheese
4 T. hot taco sauce
1/4 C. chopped green onions
1 can black olives sliced
1/2 C. finely chopped tomatoes
Sour Cream on the side
Guacamole on the side
Spread the bean dip in the bottom of a 9 x 13 inch pan. Cook ground beef with
taco mix as directed on package. Spread over bean dip. Top with Monterey Cheese.
Spread chilies over cheese. (to taste) Sprinkle taco sauce over chilies. Layer
Cheddar cheese. Bake at 350°F. for 30 minutes.
Cool slightly, add olives, green onion and tomatoes. Serve with chips.