Set oven to 400\u00b0F.
Heat the chili in a small saucepan or microwave until hot.
Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
Spoon half of the chili over the chips.
Sprinkle with half of the cheese.
Repeat with remaining chips, chili and cheese.
Bake for about 7-8 minutes until the cheese has melted.
Top with salsa, guacamole and sour cream.
Serve immediately.
Delicious!
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
tyle, immediately.
*For the Guacamole: In a small mixing bowl
irections for sauce:
This recipe makes enough sauce for about
b>Recipe #227901.Tomatillo Salsa.
Two hours before:
Prepare Recipe #51532 Guacamole
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
he mixture.
It is best to make this one day
Cut avocados lengthwise, remove stone (pit) and scoop avocado into medium bowl. Keep one or both stone if you are not eating the guacamole right away.
Cut lime in half and add juice of whole lime to avocados.
Mash avocados until desired smoothness. I prefer it to be a little chunky.
Add the rest of the ingredients and stir.
I prefer to chill my guacamole and so I put one of the stone's (or pit) back in the guacamole and cover, it helps to keeps it from discoloring.
Enjoy!
o 4 hours.
Prepare Easy Chunky Guacamole: Halve, seed, peel and
Saute sofrito sauce, sazon, cayenne pepper in olive oil in medium heat.
Add Morning Star Farm Griller Crumbles; cook over medium heat for 10 minutes.
Heat tacos shells in microwave 20 seconds.
Shred lettuce and dice tomatoes.
Create tacos with meatless meat, sour cream, guacamole, shredded cheese, and salad.
br>Spread 2 tortillas with guacamole and place on chicken mixture
dorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango Salsa
/4 TEASPOONS OF MY Recipe #467951. ITS BLENDED HERBS AND
hick mixture so it's best if you only spread one
ith a little whipped cream (recipe follows) or cinnamon on top
Prepare the Pico De Gallo and set aside.
Prepare the Guacamole; cover tightly with plastic wrap and set aside.
br>Dollop or spread the guacamole carefully over the sour cream
In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.
Cook on HIGH for 7 to 8 hours until the beef tripe and pig's foot is cooked very tender.
Add more Menudo Mix and salt if desired to your taste.
Garnish individual bowls of menudo with lime juice, chopped onions and chopped cilantro leaves.
Enjoy with guacamole salad and corn or flour tortillas. Bon Appetit!
ach tortilla with 2 tablespoons guacamole. Mound 1/2 cup taco