Tacos and Guacamole

I seriously can’t believe I haven’t posted this until now. Tacos and guacamole dip is a meal we quite often around here.

Guacamole Dip is one of our favorites. I am known for eating that alone on a taco shell. It’s so simple and easy to make! 

Guacamole Dip:

4 avocados, sliced and diced into small chunks 

2-3 Roma tomatoes, diced 

2 cloves of garlic, finely chopped (can also use garlic powder or salt)

1/2 jalapeno, diced, seeded, and deveined

1/2 lime, juiced

Cilantro, chopped (I did not have any in the house the other night, so we went without!)

small splash of hot sauce/tabasco (optional)

salt and pepper to taste

1/2 onion, diced (optional)

Slice the avocados in half and take out the seed. I run my knife through each side of the avocado to make long thin slices then go the other way to create a diced look inside the avocado. Take a spoon and spoon out the avocado into a bowl.  You can leave the avocado diced for the guacamole, or go ahead and mash it up. It’s really a preference as to whether you want a chunky dip or not! Once I have the avocado mashed, I go ahead and add in the diced tomatoes, garlic, and jalapeño. Squeeze in the juice from 1/2 a lime.  Stir everything together in a bowl, add a bit of salt and pepper to taste, and the hot sauce or tabasco sauce at this time too, if you choose. Serve immediately or place in the refrigerator to chill. 

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When I make this it is usually eaten while I am making it. I never get the chance to chill it in the refrigerator! My girls are like little vultures, lurking around the kitchen waiting to taste test! Serve with your favorite tortilla chips.

As for the tacos, I keep this simple, sweet and very basic.

1 lb ground beef

1 package taco seasoning, Frontera Ground Beef Taco Skillet Sauce is what I like

1/2 onion (optional)

Cilantro, chopped

salt and pepper to taste

Corn Tortillas

Cook ground beef until done. Add in diced onion, cilantro, and taco skillet sauce. Simmer for about 20 minutes. It’s ready to serve!

This is great for tacos, nachos, taco salad, really almost anything!

Warm corn tortillas on stove top. I use my griddle pan, it works perfect! If you don’t have a griddle pan, just use a regular pan. Either way works. Corn tortillas have to be warmed, otherwise they just fall apart. I usually have one of the girls cook up the tortillas, it must have been Faith’s turn, or she just volunteered. She really does like to cook.

Viola! Tacos are served! Now I’m hungry and need to go find something for lunch today, maybe left over taco meat! Makes a great taco salad.

 

 

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