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Black Bean and Corn Guacamole
Appetizer

Black Bean and Corn Guacamole

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stir Seasoning Mix and mashed avocados in medium bowl until well blended. Stir in corn, beans and tomato. Cover surface with plastic wrap.
  2. 2 Refrigerate 30 minutes to allow flavors to blend. Stir before serving. Serve as a dip with tortilla chips.

By McCormick Spice

Sin City Cocktail Dip
Appetizer

Sin City Cocktail Dip

3.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix avocados, tomatoes, lime juice and Seasoning Mix in medium bowl. Set aside.
  2. 2 Mix cream cheese and sour cream in small bowl. Spread in 9-inch glass pie plate. Drizzle with half of the cocktail sauce. Top with avocado mixture and shrimp. Drizzle with remaining cocktail sauce.
  3. 3 Serve with sliced baguette or crackers.

By McCormick Spice

Guacamole-Stuffed Sweet Potatoes
Dinner

Guacamole-Stuffed Sweet Potatoes

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Cut sweet potatoes in half lengthwise and rub with 1 teaspoon olive oil. Place cut-sides down on the prepared baking sheet.
  3. 3 Cook in the preheated oven until cooked through and tender, about 25 minutes.
  4. 4 Meanwhile, heat remaining olive oil in a medium skillet over low heat. Add chickpeas and kale; cook for 5 minutes. Add garlic salt and cumin and cook until chickpeas are hot and kale is wilted, 5 to 10 minutes longer.
  5. 5 Meanwhile, mash avocado in a small bowl. Mix in cilantro and guacamole seasoning.
  6. 6 Remove sweet potatoes from the oven. Scoop a small hole in each sweet potato half and fill with desired amount of chickpea-kale mixture and guacamole. Serve immediately.

By mady metzger

Fantastic Chicken Burgers
Dinner Mexican

Fantastic Chicken Burgers

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. 2 In a bowl, mix together the ground chicken, guacamole seasoning, half the cilantro, lime juice, and minced onion until thoroughly combined. Form the chicken mixture into 4 patties. Reserve the other half of the cilantro for garnish.
  3. 3 Grill the chicken burgers on the preheated grill until the meat is no longer pink inside, the juices run clear, and the burgers show browned grill marks, 5 to 8 minutes per side.
  4. 4 About 2 minutes before burgers are done, place slices of ciabatta bread onto the grill to toast, about 1 minute per side. About 1 minute before the burgers are done, top each burger with a slice of Cheddar cheese, and let melt.
  5. 5 Serve chicken burgers on the toasted ciabatta bread, topped with about 1 tablespoon of salsa and about 1 tablespoon of the reserved chopped cilantro.

By TOZENUF

Carne Asada Fries
Dinner Mexican

Carne Asada Fries

Prep
30 min
Cook
25 min
Total
115 min

Instructions

  1. 1 Combine soy sauce, salt, pepper, garlic powder, cumin, chili powder, Cajun seasoning, and lime juice in a glass or ceramic bowl; add steak. Cover and let marinate in the refrigerator for 1 hour or up to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  3. 3 Cook steak on the preheated grill until firm and cooked through, 3 to 5 minutes per side.
  4. 4 Deep-fry French fries in hot oil until golden brown and crisp, 3 to 5 minutes, working in batches and adding more oil as needed. Transfer to a paper towel-lined plate to drain excess oil.
  5. 5 Mash avocados with guacamole seasoning in a small bowl. Set guacamole aside.
  6. 6 Place fries on a microwave-safe plate and layer with cooked carne asada and Mexican cheese. Heat in the microwave for 20 seconds. Top with guacamole, sour cream, and green onions to serve.

By Deepika Kumar