Guacamole Chili Dip

Microwaverina's picture

Nov. 20, 2010


Avocado 1 Medium , peeled, seeded and cut up
Lemon juice 1 Tablespoon
Finely chopped onion 1 Tablespoon
Garlic clove 1 Small , minced
Salt 1/2 Teaspoon
Hot pepper sauce 1/8 Teaspoon
Ground beef 1/2 Pound
Chopped onion 1/2 Cup (8 tbs)
Canned condensed chili beef soup 11 1/4 Ounce (1 Can)
Shredded cheddar cheese 1 Cup (16 tbs)
Chopped lettuce 1 Cup (16 tbs)
Tomato 1 Medium , chopped


1. To prepare guacamole: In covered blender or food processor, combine first 6 ingredients; blend until smooth. Cover and set aside.

2. Crumble beef into 1 1/2-quart microwave-safe casserole. Add 1/2 cup onion. Cover with lid; microwave on high 3 minutes or until meat is no longer pink, stirring once to break up meat. Spoon off fat.

3. Stir in soup until well blended. Spread on 10-inch microwave-safe platter. Sprinkle with cheese. Microwave, uncovered, on high 2 minutes or until cheese is melted, rotating dish once during cooking.

4. Sprinkle lettuce and tomato over cheese; spoon guacamole in center. Serve with tortilla chips for dipping.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1785Calories from Fat 1209

 % Daily Value*

Total Fat 137 g210.8%

Saturated Fat 53 g265%

Trans Fat 0 g


Sodium 3125 mg130.21%

Total Carbohydrates 69 g23%

Dietary Fiber 25 g100%

Sugars 17 g

Protein 78 g156%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet