Taco Layer Dip

In our home, no matter who visits, or what the celebration is, the Taco Layer Dip is always a hit. 

Seldom are ever any leftovers. 
Serve with chips, home-made tortillas, veggies or pita chips.

Easily enjoyed as a main entrée, Taco Layer dip may be served similarly to pizza at meal time 

- except -

this dip is far tastier and much more nutritious than any "mere" pizza.

INGREDIENTS

    * 2 avocados - peeled, pitted and diced

    * 1 1/2 tablespoons fresh lime juice

    * 1/4 cup chopped fresh cilantro

    * 1/4 cup salsa (see our recipe in the right column)

    * garlic salt to taste

    * ground black pepper to taste

    * 1 (8 ounce) container sour cream

    * 1 (1 ounce) package taco seasoning mix

    * 4 roma (plum) tomatoes, diced

    * 1 bunch green onions, finely chopped

    * 1 (16 ounce) can refried beans

    * 2 cups shredded Mexican-style cheese blend

    * 1 (2.25 ounce) can black olives - drained and finely chopped 

DIRECTIONS

1. In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.

2. In a small bowl, blend the sour cream and taco seasoning.

   

3. Chop your favorite onions and fresh peppers (include bell, banana and if desired, jalapeño) add seasonings (your family's favorites)

4. In a 9x13 inch dish or on a large serving platter, spread the refried beans.

5. Top with sour cream mixture.

6. Spread on guacamole.

7. Top with homemade salsa (tomatoes and a variety of fresh bell and banana peppers) green onions, Mexican-style cheese blend and black olives.

The finished product is delicious and sure to be a hit!

  

Avocado and Meat-Poultry-Fish Sandwiches

Instead of mayonnaise, I often substitute healthier alternatives. One of them is avocado. Sometimes, just sliced avocados suffices - other times, it's guacamole spread on bread. From there, tuna spread, sliced ham, egg salad spread, sliced chicken, hamburger... well, you get the idea. Just about any leftovers are perfect for sandwich making.


Recently I happened upon a wonderful blog! It's Traimie's Kitchen, Cooking at Midnight. She has tremendously healthy oriented food using simple, yet gourmet, ingredients which are not too expensive. Here is one sample of her yummy concoctions.

Visit Traimies blog for this delicious recipe, using Guacamole and Filet Mignon. I hope this post has provided inspiration for how to use those highly nutritious avocados! (Click on the graph below for a readable version).

Hope you enjoy the new recipe ideas!

Avocado and Tomato Sandwich

Vegetable sandwiches are delicious and a nice way of enjoying a few of our daily servings in a lunch time meal.

This sandwich features sliced tomatoes, whole leaf spinach, and avocado spread.

(Check side column for Guacamole and Kale Chips recipes)

Cool and nutritiously loaded with antioxidants, vitamins, amino acids and minerals, this combination also provides essential fatty acids. 

Eat Hearty!

Guacamole

 INGREDIENTS 

2 avocados (soft)

1/2 lemon, juiced

2 tablespoons chopped red onion

2 Tablespoons chopped fresh cilantro

1/2 teaspoon salt

2 tablespoons olive oil

DIRECTIONS

Cut the avocados into halves. 

Remove the seeds, and scoop out the pulp into a small bowl. 

Using a fork to mash the avocado, stir in lemon juice, onion, salt, cilantro and olive oil. 

Cover the bowl, and refrigerate for 1 hour before serving.

NOTE: Most avocados are delivered unripened at the store. They actually ripen quickly off the tree, within 3 days, stored in a paper bag