Spread the beans over the bottom of a 10\" round glass baking dish; cover in guacamole.
In a separate bowl, combine the sour cream and spices; spread over the guacamole with spatula.
Sprinkle the top with the cheese, tomatoes, olives and scallions.
Serve at room temperature or bake in a 425\u00b0F oven for 15 minutes and serve hot.
or 5 mins. Add the Mexican seasoning and season to taste
or 1 min. Add the Mexican spices and season to taste
FOR THE GUACAMOLE: Keep the vegetables a little
r plastic wrap and refrigerate guacamole until ready to serve.
enerous spoon of each the guacamole, salsa & sour cream & finish with
eat is cooking, prepare the guacamole, scoop it into a serving
Layer bottom to top, spreading gently across entire dish in order to maintain individual layers.
Layer 1: mix refried beans and bean dip, then spread across bottom of dish.
Layer 2: spread guacamole.
Layer 3: mix sour cream, mayonaise and taco seasoning, then spread.
Layer 4: mix cheeses, then sprinkle half.
Layer 5: pour picante sauce (or salsa).
Layer 6: sprinkle green onions.
Layer 7: sprinkle remaining cheese across top.
Cover and place in refrigerator until ready to serve.
Prepare polenta according to package instructions, adding 1 tsp salt. Add the refried beans and mix well.
Poach cod in milk for 4-5 minutes until opaque. Remove from heat and flake, discarding skin and bones.
Fry the spring onions and chili in 1 tbsp oil for 4 minutes. Fold into polenta mixture with the fish and cilantro. Shape the mixture into 8 patties and coat in breadcrumbs, pressing firmly.
Pan fry the cakes in batches for 6 minutes, turning once, until golden and crisp. Drain well and serve warm with the guacamole and salad.
Heat a grill pan on medium-high heat. Brush with 1 tbsp of the oil. Grill chicken for 10-15 mins, turning once, until cooked through. Remove from pan; keep warm.
Brush ciabatta slices with remaining 2 tbsp oil. Cook on the cleaned grill pan for 1-2 mins each side until crisp.
Slice chicken. Top the warm ciabatta slices with guacamole, salsa and chicken. Garnish with cilantro.
ajas, pico de gallo and guacamole.
To make guacamole, sliced avocados in half, lengthwise.
arnish with sour cream and guacamole.
Serve it piping hot
heese. Then top with the guacamole. Then put salsa on top
and another tortilla.
Spread guacamole even over tortilla.
(Use
Place tortilla on a serving platter.
Top with lettuce, half of the turkey and 1 tortilla.
Reserve 1 tablespoon guacamole for top layer; spread remaining guacamole evenly over tortilla. Sprinkle with half of cheese, olives, bell pepper and green onions.
Top with remaining tortilla.
Spread sour cream; sprinkle with remaining cheese, olives, bell pepper and green onions.
Top with guacamole.
Serve immediately.
Serve with salsa.
Makes 4 to 6 servings.
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.
nions are just limp.
Guacamole: Scoop avocados in med size
o cook the meat combine guacamole ingredients with a electric mixer
br>Dollop or spread the guacamole carefully over the sour cream