Type what you have

Ingredients

• ✓ guacamole
• bacon
• bread
• cream cheese
• lettuce
• tomato

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
2. 2 Spread guacamole on 4 slices toast; spread cream cheese on remaining 4 slices toast. Divide lettuce, tomato, and bacon between 4 slices toast; top with remaining toast slices, coated sides down.

By Lisabeth

Ingredients

• ✓ guacamole
• hot dog
• taco seasoning mix
• hot dog bun
• salsa
• jalapeno pepper

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 390 degrees F (200 degrees C). Make sure the air fryer is at temperature for at least 4 minutes.
2. 2 Cut 5 slits into each hot dog. Evenly rub 1/2 teaspoon taco seasoning over each hot dog.
3. 3 Cook hot dogs in the air fryer basket for 5 minutes.
4. 4 Place hot dogs in buns and return to the basket. Cook until buns are toasted and hot dogs are crisp, about 4 minutes more.
5. 5 Top hot dogs with equal amounts of guacamole, salsa, and jalapenos.

By Buckwheat Queen

Ingredients

• ✓ guacamole
• whole wheat bread
• mayonnaise
• mustard
• turkey breast
• salad green
• bean sprout
• avocado
• colby monterey jack cheese
• tomato

Instructions

1. 1 Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.

By April

Ingredients

• ✓ guacamole
• tortilla chip
• mexican cheese blend
• vegetable oil
• corned beef
• lettuce
• purple cabbage
• tomato
• onion
• sour cream
• green onion
• seasoned salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread tortilla chips on a baking sheet and sprinkle shredded cheese over chips.
2. 2 Bake in the preheated oven until cheese has melted, about 7 minutes.
3. 3 Meanwhile, heat oil in a frying pan over medium heat. Add corned beef and cook until heated through, about 5 minutes.
4. 4 Pile corned beef, lettuce, cabbage, tomato, and onion on top of the chips. Add guacamole, sour cream, and green onions. Sprinkle seasoned salt on top. Toss lightly at the table.

By jcmessenger

Ingredients

• ✓ guacamole
• salmon
• butter
• lemon juice
• cajun seasoning
• corn
• black bean
• tomato
• red onion
• cilantro
• cheddar cheese
• corn tortilla
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the salmon: Place salmon fillets into a shallow baking dish. Whisk melted butter, lemon juice, and Cajun seasoning together in a small bowl; drizzle over salmon.
3. 3 Bake salmon in the preheated oven until until fish flakes easily with a fork, about 20 minutes.
4. 4 While the salmon is baking, make the salsa: Mix corn, black beans, tomato, red onion, and cilantro in a bowl.
5. 5 Flake cooked salmon into smaller pieces with a fork.
6. 6 Divide flaked salmon, salsa, and Cheddar cheese among warm tortillas. Wrap tortillas around filling and serve with sour cream and guacamole.

By jenthevideogirl

Ingredients

• ✓ guacamole
• ground turkey
• egg
• onion
• bread crumb
• olive oil
• jalapeno pepper
• worcestershire sauce
• yellow mustard
• paprika
• chili powder
• cumin
• salt
• black pepper
• whole wheat hamburger bun
• salsa

Instructions

1. 1 Combine turkey, eggs, onion, bread crumbs, 2 tablespoons oil, jalapenos, Worcestershire, mustard, paprika, chili powder, and cumin in a bowl. Form into 8 patties. Season lightly with salt and pepper.
2. 2 Heat remaining olive oil in a saute pan over medium to medium-high heat. Place patties in the hot pan and cover partially to help retain moisture, but not so much that the patties braise (boil). Cook until browned and halfway cooked through, about 4 minutes. Continue to cook until no longer pink and an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 3 minutes more.
3. 3 Serve patties on toasted buns with guacamole and salsa.

By Aaron Liebold

Ingredients

• ✓ guacamole
• pork loin chop
• onion salt
• cayenne pepper
• black pepper
• vegetable oil
• flour tortilla
• salsa
• cheddar cheese

Instructions

1. 1 Season pork chop with onion salt, cayenne, and pepper. Heat vegetable oil in a skillet over medium heat. Add the pork chop and cook until lightly browned on both sides, about 4 minutes per side. Cut pork chop into 1/4 inch strips, return to the skillet, and cook until no longer pink.
2. 2 Smear the center of the tortilla with salsa or guacamole; sprinkle with Cheddar cheese. Place pork strips on top of the cheese and roll tortilla up into a wrap.

By Phillip D Humphrey

Ingredients

• ✓ guacamole
• butter
• mushroom
• taco seasoning
• corn tortilla
• iceberg lettuce
• tomato
• onion
• sour cream
• taco sauce

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add mushrooms and cook until soft, 5 to 7 minutes. Drain excess butter and return to heat. Add taco seasoning and stir to combine, about 2 minutes more.
2. 2 Serve each tortilla topped with a few tablespoons of mushroom mixture, shredded lettuce, tomato, onion, guacamole, sour cream, and taco sauce.

By Emily Miller

Ingredients

• ✓ guacamole
• olive oil
• haddock
• chili powder
• black pepper
• flour tortilla
• sour cream
• lettuce
• cheddar cheese
• pico de gallo
• salsa

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass baking pan with a thin coat of olive oil.
2. 2 Slice fish fillets into 4- to 6-inch-long pieces. Place in the prepared baking pan. Sprinkle with chili powder and black pepper.
3. 3 Bake in the preheated oven until fish flakes easily with a fork and is slightly browned on the outside, about 30 minutes.
4. 4 While fish cooks, warm tortillas in a lightly greased frying pan until slightly browned on both sides.
5. 5 Take a warm tortilla and put 1 or 2 pieces of fish in the middle. Spread about 2 teaspoons guacamole and a thin layer of sour cream over fish. Cover with shredded lettuce, garnish with Cheddar cheese, and top with pico de gallo. Repeat with remaining fish.

By Michael

Ingredients

• ✓ guacamole
• red bell pepper
• yellow bell pepper
• orange bell pepper
• olive oil
• impossible burger
• onion
• garlic
• taco seasoning mix
• fire-roasted diced tomato
• mexican blend cheese
• cilantro
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut bell peppers in half vertically through the stem and remove the seeds. Place cut-sides down in a baking dish to allow excess moisture to drain.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven, flip peppers over, cut-sides up, and set aside.
4. 4 Heat oil in a large skillet over medium-high heat. Cook meatless ground beef and onion in the hot pan, breaking up any large pieces, until browned, 5 to 6 minutes. Add garlic and stir until cooked through, about 2 minutes more. Sprinkle with taco seasoning and stir in diced tomatoes until combined. Stir in 3/4 cup Mexican cheese.
5. 5 Stuff peppers with mixture and cover dish with foil.
6. 6 Bake in the preheated oven until peppers are tender, 10 to 15 minutes. Remove foil and top peppers with remaining cheese. Return to the oven and bake until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro and serve each pepper with a dollop of sour cream and guacamole.

By France Cevallos

Ingredients

• ✓ guacamole
• slow cooker liner
• chicken breast
• onion
• red bell pepper
• green bell pepper
• salsa
• fajita seasoning mix
• cayenne pepper
• flour tortilla
• cheese
• tomato
• sour cream

Instructions

1. 1 Open Reynolds® Slow Cooker Liner and place it inside a 5- to 6 1/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
2. 2 Place chicken in Reynolds® Slow Cooker Liner. Place onions and bell peppers on top of chicken.
3. 3 Mix salsa, fajita seasoning mix and cayenne pepper in a medium bowl. Pour over chicken. Place lid on slow cooker.
4. 4 Cook on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until chicken is done.
5. 5 Carefully remove lid to allow steam to escape. Gently stir chicken and sauce with a plastic or wooden slotted spoon. Spoon 1/2 cup of chicken mixture into center of each tortilla; add desired toppings and fold tortilla over filling. Do not lift or transport liner with food inside. Cool slow cooker completely; remove Reynolds® Slow Cooker Liner and toss.

By Reynolds KitchensR

Ingredients

• ✓ guacamole
• flank steak
• skirt steak
• mojo criollo
• adobo with pepper
• olive oil
• yellow onion
• red bell pepper
• green bell pepper
• yellow bell pepper
• sazonador total
• flour tortilla
• salsa pico de gallo
• sour cream
• salsita

Instructions

1. 1 In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
2. 2 Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
3. 3 Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
4. 4 To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

By Goya

Ingredients

• ✓ guacamole
• refried black bean
• black bean
• green chile
• garlic powder
• chili powder
• cayenne pepper
• salt
• black pepper
• corn tostada shell
• monterey jack cheese
• salsa
• lettuce
• sour cream

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
3. 3 Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
4. 4 Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
5. 5 Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

By Nellie Fiorenzi

Ingredients

• ✓ guacamole
• beef flank steak
• lime juice
• vegetable oil
• chili powder
• salt
• cayenne pepper
• aluminum foil
• red sweet pepper
• yellow sweet pepper
• green sweet pepper
• onion
• garlic
• flour tortilla
• salsa
• sour cream

Instructions

1. 1 Place steak in a large resealable plastic bag. Add lime juice, oil, chili powder, salt, and cayenne pepper. Coat steak with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 30 to 60 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Remove meat from marinade and shake off excess. Discard marinade. Place meat in the center of a (12x18-inch) sheet of heavy-duty aluminum foil. Lift foil sides; double fold top and ends to seal packet, leaving room for heat circulation inside.
4. 4 Place peppers, onion, and garlic in the center of a (12x18-inch) sheet of heavy-duty aluminum foil. Repeat folding process to seal packet.
5. 5 Wrap tortillas tightly in heavy-duty aluminum foil.
6. 6 Bake steak and vegetables in foil packets in the preheated oven until steak reaches desired doneness, 145 degrees F (63 degrees C) for medium-rare, and vegetables are tender, 30 to 35 minutes. Add tortillas to the oven until heated through during the last 10 minutes of baking.
7. 7 Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape. Thinly slice steak.
8. 8 Fill warm tortillas with steak and vegetables. Top with guacamole, salsa, and sour cream.

By Reynolds KitchensR

Ingredients

• ✓ guacamole
• bacon
• pepperjack cheese
• black pepper
• salt
• onion
• garlic
• worcestershire sauce
• steak sauce
• horseradish
• bread crumb
• egg
• ground beef
• brown sugar
• mushroom
• onion
• butter

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Melt butter in a skillet over medium-low heat. Cook and stir onion and mushrooms in melted butter until the onions are very tender and beginning to brown, 10 to 15 minutes. Sprinkle brown sugar over the mixture and continue cooking until the onions caramelize, 5 to 10 minutes more; remove from heat and set aside.
3. 3 Mix ground beef, egg, bread crumbs, horseradish, steak sauce, Worcestershire sauce, garlic, dried onion, salt, and black pepper in a bowl; shape into 4 patties about 6 inches wide and 1/2 inch thick.
4. 4 Cook burgers on preheated grill until completely browned, about 3 minutes per side. Reduce heat to medium and cook burgers another 3 minutes per side, topping each burger with a slice of pepperjack cheese for the last minute of cooking.
5. 5 Top each burger with about 1/4 of the mushroom and onion mixture, 3 pieces of bacon, and 1 tablespoon guacamole to serve.

By SARAHCHRISTINE

Ingredients

• ✓ guacamole
• cheddar cheese
• chili powder
• taco seasoning mix
• water
• ground turkey
• salt
• onion powder
• cilantro
• cooking spray
• flour tortilla
• poblano pepper
• chayote
• vegetable oil
• salt
• lime
• crema
• red onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place red onion slices and crema in separate small bowls. Zest limes into another small bowl. Halve limes and squeeze juice into a fourth small bowl.
3. 3 Stir 1 teaspoon lime juice into the bowl of crema. Add the remaining lime juice to the bowl with the red onions; stir in 1/4 teaspoon salt and let marinate at room temperature until pickled, at least 20 minutes.
4. 4 Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.
5. 5 Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.
6. 6 Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes.
7. 7 Stir the lime zest, 1/2 the cilantro, onion powder, and 1/4 teaspoon salt into the chayote-poblano mixture. Pour mixture into a bowl.
8. 8 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add ground turkey; cook, stirring occasionally, until browned, about 7 minutes. Stir in 1/4 cup water, taco seasoning, and chili powder. Cook until water has evaporated, about 4 minutes.
9. 9 Spread guacamole over each crisped tortilla; top with chayote-poblano mixture, ground turkey, pickled onions, lime crema, and remaining cilantro.

By Culinary Envy

Ingredients

• ✓ guacamole
• cilantro leaf
• salsa
• sour cream
• egg white
• flour tortilla
• cayenne pepper
• pepperjack cheese
• water
• oregano
• chipotle
• cumin
• chicken breast
• black pepper
• salt
• mushroom
• poblano pepper
• onion
• vegetable oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a heavy baking sheet with parchment paper or a silicone baking mat.
2. 2 Heat 1 1/2 teaspoons vegetable oil in a heavy skillet over medium-high heat. Add onion, poblano peppers, and mushrooms; season with salt and black pepper. Cook until soft, about 5 minutes; continue cooking until vegetables begin to brown, 5 to 10 minutes more.
3. 3 Move vegetables to edges of the skillet, leaving a space in the center. Drizzle 1 1/2 teaspoons vegetable oil into center. Add chicken pieces to the center; season with cumin, ground chipotle, Mexican oregano, salt, and black pepper. Cook and stir until chicken pieces are browned, about 5 minutes.
4. 4 Stir chicken and vegetable mixture together. Off heat, drizzle water over chicken mixture; scrape browned bits of food off the bottom of the skillet with a wooden spoon. Transfer mixture to a bowl; set aside to cool. Wipe the skillet clean.
5. 5 Stir pepper Jack cheese into chicken mixture to combine; season with cayenne pepper, salt, and black pepper.
6. 6 Heat the same skillet over medium heat until hot. Add 1 tortilla to the skillet; heat until warmed and flexible, about 30 seconds per side.
7. 7 Place tortilla onto a work surface; spoon 1/4 filling in a line across middle of the tortilla. Fold bottom of tortilla just over filling; brush top and exposed inside parts of tortilla with egg white. Fold right and left sides towards the center like an envelope, enclosing filling. Roll tortilla to enclose filling in a rectangular packet. Repeat with remaining tortillas and filling.
8. 8 Heat remaining 2 tablespoons vegetable oil in the skillet over medium heat. Add chimichangas; cook on both sides until golden brown, 2 to 3 minutes per side. Transfer to the prepared baking sheet.
9. 9 Bake in the preheated oven until tortilla is puffed up, golden brown, and outside is crisp, 12 to 15 minutes. Spoon 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro onto each chimichanga to serve.

By John Mitzewich

Ingredients

• ✓ guacamole
• lettuce
• cheddar cheese
• hash brown potato
• butter
• cream cheese
• corn
• tomato
• black bean
• black pepper
• coriander
• salt
• paprika
• cumin
• chili powder
• onion
• chorizo
• ground beef
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish.
3. 3 Combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. Stir cream cheese mixture until smooth; spread over meat mixture. Layer hash browns over cream cheese mixture and top with Cheddar cheese.
4. 4 Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.

By Cindy Martin

Ingredients

• ✓ guacamole
• sour cream
• lettuce
• cheddar cheese
• corn tortilla
• chicken
• salt
• chili powder
• oregano
• cumin
• all-purpose flour
• taco sauce
• chicken broth
• jalapeno pepper
• garlic
• onion
• tomato
• olive oil
• olive oil cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking pan with olive oil cooking spray.
2. 2 Heat oil in a large skillet over medium heat. Add tomatoes, onion, garlic, and jalapeno peppers, then stir in chicken broth, taco sauce, flour, cumin, oregano, chili powder, and salt. Cook until heated through, 5 to 10 minutes. Add shredded chicken, mixing vigorously until ingredients are well blended; cook until hot, 2 to 3 minutes.
3. 3 Wrap 8 tortillas in damp paper towels and microwave on high until soft and flexible, about 30 seconds. Repeat twice more to heat remaining tortillas.
4. 4 Spoon about 2 tablespoons chicken mixture down the center of a tortilla and sprinkle with Cheddar cheese. Roll tightly around the filling and place seam-side down in the prepared baking dish. Repeat to form remaining taquitos. Spray taquitos with cooking spray and sprinkle with remaining Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is melted and taquitos are crispy, 20 to 22 minutes.
6. 6 Place shredded lettuce on a serving platter and arrange taquitos on top. Serve with sour cream and guacamole.

By Allrecipes Member

Ingredients

• ✓ guacamole
• preservative
• sugar
• tomato salsa
• lime zest
• ghee
• water
• cauliflower
• olive oil
• onion
• green bell pepper
• red pepper
• chicken breast
• black pepper
• salt
• paprika
• onion powder
• garlic powder
• coriander
• cumin
• chipotle chile
• lime
• olive oil
• orange juice
• cilantro

Instructions

1. 1 Combine 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper in a resealable plastic bag. Gently squeeze the bag several times to combine the ingredients.
2. 2 Cut chicken into 1-inch slices, cutting across the chicken breast, and add to the marinade. Carefully squeeze out most of the air, seal the bag, and move chicken pieces around in the marinade to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Combine red bell pepper slices, green bell pepper slices, and onion pieces in a large bowl. Add remaining 1/8 cup olive oil and season with salt and pepper to taste. Stir until all the vegetable pieces are coated in oil and seasonings.
5. 5 Line a 12 x 18-inch sheet pan with foil or parchment paper and spread chicken slices and vegetables out on the pan in a single layer.
6. 6 Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
7. 7 Near the end of the baking time, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook, stirring frequently, until cauliflower is softened, about 5 minutes. Drain cauliflower rice and place in a serving bowl. Stir in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper.
8. 8 Assemble bowls by making a layer of cilantro-lime cauliflower rice, and a layer of fajita chicken and vegetables. Top with tomato salsa and guacamole.

By Bibi

Ingredients

• ✓ guacamole
• tomato
• lime wedge
• cilantro
• cayenne pepper
• salt
• chipotle pepper in adobo sauce
• mayonnaise
• cumin
• salt
• olive oil
• carrot
• red cabbage
• green cabbage
• cod
• olive oil
• lime
• black pepper
• salt
• cayenne pepper
• thyme
• paprika
• garlic powder
• onion powder

Instructions

1. 1 Combine onion powder, garlic powder, smoked paprika, thyme, cayenne, salt and pepper in a large resealable plastic bag; shake to combine. Add juice of 1/2 lime and 1/4 cup olive oil and mix well.
2. 2 Place cod fillets in the bag, reseal, and gently move fillets around in the bag until well coated with seasoning mix; refrigerate 30 to 60 minutes.
3. 3 Meanwhile, place cabbage and carrots in a large bowl.
4. 4 Stir 2 tablespoons olive oil, salt, cumin, and juice of 1/2 lime together in a small bowl; pour over cabbage mixture and toss to combine; place slaw in the refrigerator.
5. 5 Place mayonnaise, chipotle peppers, juice of 1/2 lime, 1/4 teaspoon salt, and 1/4 teaspoon cayenne in a small container with a well-fitting lid; cover and shake vigorously; refrigerate until needed. Slice remaining 1/2 lime to use for garnish.
6. 6 Heat remaining 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat. Add fish fillets to the hot oil; cook undisturbed until fish begins to turn white around the edges, 2 to 3 minutes. Turn fish gently with a spatula; cook until fish flakes easily with a fork, 2 to 3 minutes more. Remove to a platter and keep warm.
7. 7 To assemble, divide slaw into 4 serving bowls. Top each one with fish, cilantro, guacamole, lime slices, and chopped tomatoes. Drizzle with chipotle mayonnaise.

By Bibi

Ingredients

• ✓ guacamole
• lime
• cilantro
• sour cream
• salsa
• cheddar cheese
• lettuce
• refried bean
• tostada shell
• lime
• orange
• tomato
• beef stock
• garlic
• onion
• olive oil
• beef chuck roast
• black pepper
• salt
• cumin
• coriander
• onion powder
• garlic powder
• oregano
• paprika
• chipotle chili powder

Instructions

1. 1 Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
2. 2 Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later.
3. 3 Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm.
4. 4 Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and remaining spice rub.
5. 5 Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board.
6. 6 Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.
7. 7 Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to adjust the consistency. Refrigerate any unused tomato sauce in a sealed container for another use, if desired.
8. 8 To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and add a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.

By Bibi

Ingredients

• ✓ guacamole
• sourdough bread
• everything bagel seasoning

Instructions

1. 1 Toast bread until desired doneness. Spread with guacamole, then sprinkle with everything bagel seasoning.

By France Cevallos

Ingredients

• ✓ guacamole
• refried bean
• sour cream
• cheddar cheese
• tomato

Instructions

1. 1 Heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes. Spread beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes.
2. 2 Spread guacamole in a layer atop refried beans; top with a layer of sour cream. Sprinkle cheese over sour cream; top with tomatoes.
3. 3 Cover the platter with plastic wrap and refrigerate until cold, about 30 minutes.

By JENHAGGERTY

Ingredients

• ✓ guacamole
• cream cheese
• taco seasoning mix
• salsa
• lettuce
• cheddar cheese
• green onion
• olive

Instructions

1. 1 Mix cream cheese and seasoning mix until blended; spread onto serving plate or bottom of pie plate.
2. 2 Top with remaining ingredients.
3. 3 Refrigerate several hours or until chilled.

By Philadelphia

Ingredients

• ✓ guacamole
• refried bean
• pretzel crisp
• taco seasoning mix
• salsa
• sour cream
• tomato
• cilantro
• black olive
• cheddar cheese

Instructions

1. 1 Smooth about a teaspoon of refried beans over the top of the Snack Factory® Pretzel Crisps®. Sprinkle lightly with taco seasoning.
2. 2 Add a layer of guacamole, then salsa, and a dollop of sour cream.
3. 3 Top with some chopped tomatoes, a sprinkle of chopped cilantro, and Cheddar cheese. Place an olive slice on the top.

By lutzflcat

Ingredients

• ✓ guacamole
• corn tortilla
• chicken
• cilantro
• onion
• lime

Instructions

1. 1 Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
2. 2 Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
3. 3 Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.

By I 3 Cooking

Ingredients

• ✓ guacamole
• submarine sandwich roll
• pepper jack cheese
• rotisserie chicken
• red pepper
• red onion
• bacon
• spinach
• butter
• dill pickle

Instructions

1. 1 Preheat panini maker to medium-low.
2. 2 Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
3. 3 Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
4. 4 Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

By Bibi

Ingredients

• ✓ guacamole
• bean dip
• sour cream
• taco seasoning mix
• cheddar cheese
• jalapeno pepper
• tomato

Instructions

1. 1 Gather all ingredients.
2. 2 Spread bean dip in a glass dish or on a large serving platter; top with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
3. 3 Meanwhile, mix sour cream and taco seasoning in a bowl until evenly combined.
4. 4 When the chilled mixture is sufficiently thickened, spread a layer of sour cream mixture over guacamole; top with grated cheese. Garnish with tomatoes and jalapeños. Enjoy with your favorite chips!

By Noelle C

Ingredients

• ✓ guacamole
• refried bean
• taco seasoning mix
• cream cheese
• flour tortilla
• paper cupcake liner
• red chile pepper
• green onion

Instructions

1. 1 Stir refried beans and taco seasoning together in a bowl. Place cream cheese in a separate bowl; stir until smooth. Stir guacamole into cream cheese until well combined.
2. 2 Place 1 tortilla on a work surface; spread evenly with ½ cup bean mixture and top with ½ cup guacamole mixture. Roll tortilla into a log; moisten edge with a little water to seal. Wrap each rolled tortilla tightly in plastic wrap; refrigerate until firm, 1 hour to overnight.
3. 3 Unwrap rolls; trim and discard uneven edges. Cut rolls into 1-inch pieces; place 1 piece into each cupcake liner and insert 1 red chile pepper strip in center of each piece for wicks. Sprinkle with green onion.

By Prairierose31