Guacamole Chili Dip
Ingredients
| 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 |
Directions
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
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
Cholesterol
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
