Homemade Guacamole + Mike’s Bean Nacho Recipe :)

If you’re looking for a quick and easy appetizer or “tailgate” idea for March Madness, I’ve got you covered!  Here is a delicious guacamole recipe that takes about 10 minutes to throw together.  This recipe works as a dip on its own, part of layered nachos, or any other way you prefer to use it!  Enjoy!

Here is what you’ll need on your grocery list:

4 Ripe Avocados

3 tbsp Lemon Juice

1/2 tsp Hot Pepper Sauce (If you don’t like things spicy you can cut down on this or eliminate it all together)

1/2 cup Red Onion, diced

1 clove Garlic, minced

1 tsp Salt

1 tsp Pepper (If you don’t like as much kick, you can cut down on this, as well)

1 medium Tomato, diced

Cut each avocado in half and remove pit.  Using a spoon, scoop out of the flesh of each avocado and place in a large mixing bowl.  Add lemon juice, hot pepper sauce, onion, garlic, salt, and pepper to mixing bowl.

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Using a knife, cut through the avocado mixture in the bowl until the avocados are finely diced.

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Add the tomatoes and stir to combine until all ingredients are mixed well.

Easy, peasy!  Serve and Enjoy!!!

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This dip is great on its own, but it’s also delicious when used as part of other recipes.  The last time I made this, Mike used some of it as part of his layered bean nachos.  Then we enjoyed the rest of it on its own the next day.

Mike’s Layered Bean Nachos

Tortilla Chips

Refried Beans

Red Kidney Beans

Diced Tomatoes

Jalapeno, sliced

Black Olives, sliced

Green Onion, diced

Shredded Cheddar Cheese

Guacamole

Salsa

Plain Greek Yogurt (or Sour Cream)

**I didn’t include measurements because it depends on how big you want your nachos to be.  Just use your best judgment.**

Directions:

1. In a small saucepan, warm up the refried beans and kidney beans over medium heat.

2. Place a layer of tortilla chips on a baking stone or baking sheet.  Then layer each ingredient in this order: beans, diced tomatoes, jalapeno, black olives, green onion, and plenty of cheese.

3. Add another layer of chips and then repeat all the layers again.

4. Add a few more chips on top and then top those with another layer of beans and cheese.

5.  Bake at 375 degrees for about 15 minutes.

6. Pull them out and top them with guacamole, salsa, and plain Greek yogurt (or you could use sour cream).  Enjoy!

They were delicious!  We ate these on a Friday during Lent so we could not have meat.  Usually, he would add chicken in with the layers, but they’re great even without the meat.  When he does add chicken, he mixes cooked shredded chicken in with the beans on the stove top.  Give ’em a try!  You won’t be sorry 🙂

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5 responses to “Homemade Guacamole + Mike’s Bean Nacho Recipe :)

  1. Pingback: 10 March Madness Appetizer Ideas | Debbie's Midwestern Kitchen·

  2. Pingback: 10 Cinco de Mayo Recipe Ideas | Debbie's Midwestern Kitchen·

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