Tag Archives: avocados

TACO ROLL

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  • 2 tubes crescent refrigerator rolls
  • 1 pound ground beef
  • 1 pkg Taco seasoning
  • 1 ½ cup grated cheddar cheese
  • Shredded lettuce
  • 1 or 2 diced tomatoes
  • ½ small can of olives – black, green or both
  • Avocado
  • Sour cream

Separate rolls and lay in a circle with pointed ends out on a foil lined pizza pan sprayed with Pam.  Make the center thicker with any extra dough.  Brown meat (I put a little onion in), drain, and add Taco seasoning and 1/3 to ½ cup of water.  Spread meat mixture in a circle on the dough, then sprinkle with 1 cup of the cheese.  Pull dough points over the meat and cheese mixture and tuck in the center.  This now looks like a ring of dough with slits showing meat every few inches.  Back at 350 for 30 minutes.  Add lettuce, tomatoes, olives, avocado, rest of cheese and sour cream to middle or serve in a separate dish to spoon over Taco slices.

TEX MEX DIP

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  • 1 can Frito Bean Dip

  • 2 small or 1 large avocados

  • 1 package of Taco seasoning

  • 1 cup sour cream

  • 1-2 tomatoes chopped

  • ¾ cup chopped olives (black/green or both)

  • ¾ cup chopped green pepper

  • ½ cup chopped onion

  • 1 ½ cups cheddar or Monterey jack cheese shredded

In a 10” Pyrex pie dish or circular casserole, layer bean dip, mashed avocado (mixed with a little lemon juice), mixture of Taco seasoning and sour cream, chopped vegetables.
Top with shredded cheese and serve with Taco chips.

SPARTY SALAD FROM THE FRENCH LAUNDRY

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  • 3 avocados

  • 1/4 cup fresh lemon juice

  • Salt

  • 2 cups black bean tortilla chips

  • 3 “hearts of romaine” lettuce heads

  • 8 ounces shredded Grafton Vermont white cheddar cheese

  • 1 package (10 ounces) frozen peas, cooked and cooled

  • 6 green onions sliced thinly

Ranch Dressing

Make guacamole with the avocados, lemon juice and salt.  Place a couple of tablespoons or move on individual salad plates.  Crush tortilla chips and add about ¼ cup of crushed chips to each plate on top of the guacamole.  Chop the romaine lettuce very fine.  Add the shredded cheese, peas and green onion to the romaine.  Bind just enough with Ranch Dressing and divide mixture among the individual plates.  Serves 10.