Type what you have

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
• 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
• coconut oil
• bell pepper
• corn
• salt
• black pepper
• refried bean
• brown rice

Instructions

1. 1 Heat coconut oil in a skillet over medium heat; add frozen bell peppers, frozen corn, salt, and black pepper. Cook and stir until heated through, 5 to 7 minutes.
2. 2 Divide refried beans, brown rice, and bell pepper-corn mixture evenly between 2 bowls. Top each with 2 tablespoons of guacamole.

By Manda

Ingredients

• ✓ guacamole
• lime
• cilantro
• tomato
• lettuce
• flour tortilla
• vegan corn tortilla
• hot sauce
• adobo
• chipotle chile in adobo sauce
• water
• tomato paste
• green lentil
• brown lentil
• garlic
• onion
• olive oil
• fennel seed
• salt
• oregano
• coriander
• cumin
• ancho chile powder

Instructions

1. 1 Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
2. 2 Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
3. 3 Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
4. 4 Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

By isachandra

Ingredients

• ✓ guacamole
• waffle fry
• ground beef
• taco seasoning
• mexican cheese blend
• tomato
• black olive
• jalapeno pepper
• romaine lettuce
• sour cream

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Arrange waffle fries in a single layer on a rimmed baking sheet.
3. 3 Bake in the preheated oven until light golden in color, 12 to 20 minutes.
4. 4 Meanwhile, cook and stir ground beef in a large skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease. Stir in taco seasoning and cook for 1 to 2 minutes more.
5. 5 Transfer baked fries to a 9x13-inch baking pan. Spread seasoned ground beef evenly over fries. Cover beef with cheese.
6. 6 Return to the oven until cheese has melted, about 5 minutes.
7. 7 Garnish with tomatoes, olives, jalapeños, and lettuce to serve. Dollop sour cream and guacamole on top.

By GailC

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
• 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
• 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
• 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
• 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

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
• chicken breast
• onion
• bell pepper
• vegetable oil
• lime
• fajita seasoning
• flour tortilla
• refried bean
• cheddar cheese
• rice
• sour cream

Instructions

1. 1 Place chicken, onion, bell pepper, oil, lime juice, and fajita seasoning in a resealable plastic bag. Seal the bag and squeeze to ensure all ingredients are combined and well-coated; place in the refrigerator to marinate for 2 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with foil. Spread fajita mixture onto sheet pan in a single layer.
3. 3 Bake in the preheated oven until chicken juices run clear, about 25 minutes. An instant-read thermometer inserted into the chicken strips should read 165 degrees F (74 degrees C).
4. 4 Wrap tortillas in a damp paper towel, and warm in the microwave until soft and pliable, about 30 seconds. To assemble burritos, spread 1/4 of each of the refried beans, cheese, rice, fajita mixture, sour cream, and guacamole in a line across the middle of each tortilla.
5. 5 Fold opposing sides of the tortilla in, overlapping the filling. Roll the bottom edge up tightly around the filling, then roll the burrito away from you, keeping the sides folded in.

By thedailygourmet

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
• sour cream
• taco seasoning
• cheddar cheese
• monterey jack cheese
• salsa
• refried black bean
• black olive
• black olive
• green onion

Instructions

1. 1 Spread guacamole in the bottom of a round serving dish in an even layer.
2. 2 Mix 1 cup of the sour cream with the taco seasoning in a bowl. Spread the seasoned sour cream mixture evenly over the guacamole layer.
3. 3 Sprinkle cheese on top of the sour cream, then pour salsa evenly over the cheese, covering ot completely.
4. 4 Pour refried beans into a microwave-safe container and warm until softened (this will make it easier to spread). Spread over the top of the salsa layer, leaving about 1 inch of the salsa showing around the edge of the dish.
5. 5 Place the remaining 1/2 cup of sour cream into a piping bag, or a plastic bag with the corner snipped off. Pipe a spiderweb pattern on top of the bean layer.
6. 6 Add a spider to the top by cutting the large black olive in half lengthwise to make the spider's body. Cut four of the sliced olives in half to create eight legs. Arrange the pieces on top of the web.
7. 7 Arrange the remaining sliced black olives and the chopped green onions around the edge of the dip.

By fabeveryday

Ingredients

• ✓ guacamole
• refried bean
• taco seasoning mix
• tomato
• sour cream
• cheddar cheese
• green onion
• black olive

Instructions

1. 1 Spread refried beans in the bottom of a 1-quart shallow glass serving dish. Sprinkle taco seasoning over beans; top with a layer of diced tomatoes, a layer of sour cream, and a layer of guacamole. Sprinkle Cheddar cheese evenly over dip; top with green onions and black olives.
2. 2 Cover and refrigerate for 2 hours or until ready to serve.

By Rusty

Ingredients

• ✓ guacamole
• refried bean
• mayonnaise
• sour cream
• taco seasoning mix
• cheddar cheese
• tomato
• green onion
• black olive

Instructions

1. 1 In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
2. 2 In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
3. 3 Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

By Ginny

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
• chicken breast
• cheddar cheese
• swiss cheese
• green salsa
• onion
• corn tortilla
• peanut oil
• sour cream
• salsa

Instructions

1. 1 Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
3. 3 Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.

By HeidiS

Ingredients

• ✓ guacamole
• onion
• tomato
• jalapeno pepper
• cilantro
• egg
• flour tortilla
• cheddar cheese
• sour cream

Instructions

1. 1 Heat a large nonstick skillet on medium heat; add onion, tomato, jalapeño, and cilantro. Cook and stir until tender.
2. 2 Add eggs; let cook until set. Flip and cook egg on the other side. Transfer egg mixture onto a plate.
3. 3 Heat tortillas in the skillet until warm. Place one tortilla on a plate, top with egg mixture and cheese; top with 1 tablespoon guacamole, 1 tablespoon sour cream, and a tortilla. Repeat with remaining ingredients.

By Bobby Heard

Ingredients

• ✓ guacamole
• tostada shell
• black bean
• salsa
• vegetable oil
• hash brown patty
• egg
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Divide tostada shells between 4 plates.
2. 2 Place beans in a bowl. Add salsa and stir to combine. Divide mixture between the tostada shells. Place a dollop of guacamole on top of each bean mixture.
3. 3 Heat oil in a large skillet over medium-high heat. Place frozen hash brown patties in the skillet and cook 3 minutes. Flip and cook 3 minutes more. Transfer patties to a paper towel-lined plate.
4. 4 In the same skillet, crack eggs and cook for 2 minutes. Flip and cook 2 minutes more, or until desired doneness.
5. 5 Place a hash brown patty on top of each tostada, pressing down in the guacamole so it sticks. Top each patty with shredded cheese and a fried egg. Season with salt and pepper.

By Soup Loving Nicole

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
• ground beef
• refried bean
• cheddar cheese
• monterey jack cheese
• sour cream
• salsa
• black olive
• tomato
• green onion

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and set aside to cool to room temperature.
2. 2 Spread beans on the bottom of a 9x13-inch glass dish or a serving platter. Sprinkle 2 cups of shredded cheese on top of beans. Spoon beef on top of cheese. Spread sour cream carefully on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle with remaining 2 cups shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
3. 3 Serve immediately, or refrigerate overnight and serve cold.

By DPEREZ7

Ingredients

• ✓ guacamole
• yellow corn tortilla chip
• olive oil
• vegetarian ground beef substitute
• water
• taco seasoning
• black bean
• cheddar cheese
• lettuce
• salsa
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over medium-high heat. Add ground beef substitute and fry for 1 to 2 minutes. Stir in water and taco seasoning. Continue to cook and stir until cooked through, about 8 more minutes.
3. 3 Place tortilla chips on an oven-safe plate and top with black beans. Add fried beef substitute and top with Cheddar cheese.
4. 4 Bake in the preheated oven until cheese is melted, about 5 minutes; make sure the chips do not burn.
5. 5 Remove from the oven and top with lettuce, salsa, guacamole, and jalapeno peppers.

By nkncali

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 onion
• tomato
• parsley
• olive oil
• lime
• salt
• black pepper
• tortilla chip
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
3. 3 Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
4. 4 Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

By sweets