Nachos with Homemade Salsa & Guacamole

The salsa recipe is my own creation while the guacamole recipe is from a former coworker whose specialty is Mexican cuisine. You can make the nachos using commercial salsa and guacamole. But if you like to make things from scratch, here you go!

Ingredients:

1 lb Ground Beef (7% fat)

1 Tbs Canola Oil

1 pkt Taco Seasoning

1/4 cup Water

Tortilla Chips

Shredded Cheddar Cheese

Sour Cream

Salsa (recipe follows)

Guacamole (recipe follows)

1. Brown ground beef in a skillet with the oil. Add the taco seasoning and water. Combine and heat until the meat is cooked.

2. Spread tortilla chips onto a large plate. (I usually make individual servings.)

3. Sprinkle the desired amount of cheese over the chips.

4. Add the desired amount of ground beef over the cheese.

5. Microwave uncovered for one minute or until the cheese is melted. (Don't over-nuke or the cheese will become hard.)

6. Top with guacamole, salsa, and sour cream. Serve immediately. Makes 4 servings.

Salsa

1 Tomato, chopped into large pieces

1/4-1/2 cup Cilantro (I just grab a handful)

1/2 cup Round Onion, chopped

1 clove Garlic, chopped

1 can Stewed Tomato, don't use the juice

1 Hot Pepper, chopped

1 tsp Olive Oil

1/2-1 tsp Chili Powder
1/4-1/2 tsp Cumin

Juice from 1/2 Lime

Salt to taste

1. Combine all salsa ingredients in a food processor.

2. Pulse then scrape down the sides and pulse again until the ingredients are combined. Be careful not to over-process or the salsa will be too runny.

3. Keep chilled until ready to use.

 

Guacamole*

1 large ripe Avocado (or two small ones)

1/2 cup Round Onion, chopped

1 clove Garlic, minced

1/4-1/2 cup Cilantro, sliced fine

1/4-1/2 cup Tomato, chopped and most of the seeds removed

Salt to taste
1 tsp Lime Juice

 

1. Scoop avocado meat into a bowl and mash with a fork until it reaches your desired texture. (I prefer lumpy guac.)

2. Add the remaining ingredients OR* add a tablespoon or two of salsa. Stir until combined.

3. Use immediately before it oxidizes and turns brown. (Or put the avocado seed in the middle of the guacamole, wrap tightly and refrigerate if you have to make it in advance. The seed is suppose to prevent the guac from turning brown, but it doesn't always work for me.)

Apologies for the fuzzy photo. I was starving!