Avocado Sauce

Chips and dip!

Today we had a tea party.  We had a ripe avocado so I decided to make some dip.  I had a great idea to use the skin as the dish to hold the dip!  (I think I watched too many cooking shows!  lol)  But it worked great!

I sliced the avocado length wise, and took out the pit.  I used a spoon to scoop out all the fleshy part.  I mixed up the fleshy part with a little garlic salt, ground red pepper, and paprika till it was creamy.  

In the smaller end of the skin I placed several Tablespoons of sour cream.  (Filling not quite a third of the skin.)

Next I filled a little less than a third more of the skin with salsa.

Last I put the mixed up avocado in the end of the skin.  I dusted the top with red pepper and paprika, and served with corn tortilla chips!  Delicious!!!

Beef and Been Burritos
This recipe makes LOTS of burritos.  These can be frozen individually or in a baking dish.

Ingredients:

3 lbs. ground beef

1 small onion, chopped

1 8-oz. can tomato sauce

1 10-oz. can condensed cream of chicken soup

6 16-oz. cans refried beans

40 to 50 medium tortillas

3 cups shredded cheese

Seasoning

6 T. chili powder

4 tsp. ground cumin

3 tsp. garlic powder

1-1/2 tsp. dried oregano leaves

1 tsp. ground red pepper

2 tsp. salt

In a large pot, brown meat with chopped onion; crumble meat as its browning.

Combine all seasoning ingredients.  Add seasoning to beef; stir.

Add tomato sauce and sop to beef; stir.  Simmer 10 minutes, stirring occasionally.

Stir in beans.  Put equal amounts of filling in each tortilla. Sprinkle with cheese.  Fold and place burritos in greased baking dishes.  Bake at 350 until centers are hot.  Serve hot with desired taco toppings.

Yield:  40 - 50 burritos.