Kit loves Mexican food! So, every Sunday when I sit down to make the menu and grocery list for the week, I make sure to include a special meal for him. One of the easiest things to make is something I like to call, "Deconstructed Nachos" - a fancy name for all of the ingredients in nachos laid out individually on the table for everyone to serve and create their own meal themselves. The best way to display the food, in my opinion, is in tupperware containers. That way, you can simply pop a lid on the left over chicken, beans, cheese, sour cream, and pico de gallo and place them in the fridge ready for lunch tomorrow! Practically no clean up! This meal is also great for picky eaters who cringe at the thought of unwanted pico touching their beans. Today, I thought I would put a little more effort in the meal and whip up some yummy guacamole. It may be a little more expensive than the pre-made store bought brand, but it's so worth it! I hope you enjoy it as much as Kit and I did!
Creamy Corny Guacamole
4 Large Hass Avocados
2 Small Tomatoes (diced)
1/2 Small Yellow Onion (diced)
1 8.5 oz. Can Corn
2 Tablespoons Cilantro (chopped)
1 Lime
1 Lemon
1 Teaspoon Salt
serves 8
In one bowl, combine and toss the tomatoes, onion, corn, cilantro, and salt. In a separate bowl, mash the avocados to your desired consistency and stir in the juice from the lemon and lime. When the avocado mash has reached the desired level of creaminess, gently fold in the ingredients from the vegetable bowl. Enjoy!
* Kit's Tip: If you want your guacamole to last days longer, cover the tupperware container with plastic wrap before topping with the lid. That extra layer of protection makes the dip taste as fresh as the day you made it!
intersting;)
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