Recipe by Redneck Epicurean
People think I don't eat. I'm here to tell you that they just don't know the half of it! I eat constantly around the clock. The other night at midnight while watching Jay Leno (he's so funny) I got a craving for food. I hit the kitchen running and there they sat: two avocados I picked up at Walmart on sale. Now, I'm from the country and we only eat guacamole at the Mexican restaurant if at all. Most think it looks gross because it's green. I love it. So, they called to me....I heard their cries and I got out my knife and whacked those little suckers right down the middle, scooped that deeelishush stuff out in a bowl and realized, I didn't have any tomatoes. OH NO! So..here's what I came up with...Not too bad, even if I do say so myself. Also discovered I didn't have any chips...This was my solution. Yield on guacamole is approximate, due to size of avocados.
Top Review by Mirj
There's nothing shameful about this recipe! I'm not a fan of avocados, but do love them with hot salsa. Easy to make, delicious to eat, and perfect when having friends over for a rented movie.
- 2 medium ripe avocados
- 2 -3 tablespoons old el paso mild taco sauce
- salt, to taste
- 1⁄8 teaspoon lemon juice, from a bottle (it's all I had..works in a pinch!)
- 4 small flour tortillas (or corn, but I like flour)
Directions See How It's Made
- Preheat oven to 350 degrees.
- Cut avocados and scoop out the pulp into a bowl. Mash the devil out if it (if you like it chunky, leave it chunky).
- Stir in the taco sauce (more if you like it).
- Salt it to taste and add the lemon juice.
- Place plastic wrap over the surface and refrigerate until the chips are done.
- For the chips: cut into fourths; brush with a dab of oil (or not for low-fat people).
- Place on a cookie sheet and bake until just lightly browned. Place on a serving tray with the bowl of guacamole and serve.