Homemade Homestyle Guacamole

I don’t know about you, but Mexican food has a sweet spot in my heart and my stomach! We have this kind of food at least once a week in our house… tacos, nachos, burritos, enchiladas, Mexican pot pie, or taco salad.

There is something perfectly balanced about taco seasoning, the right amount of earthy flavors and a slight kick of spice. Not to mention the fresh ingredients! The juicy tomatoes and sauteed bell peppers or onions are a great complement to the spices. 

And then there’s the queso or guacamole! When avocados are ripe in season, I can’t resist a fresh batch of homemade homestyle guacamole. After I peel and core the avocados, I start mashing. 

Helpful tips: Some people mash avocados with a fork. You can also use a potato masher, ground meat masher, or a specially made avocado masher. But truthfully, a fork can do the job nicely. 

Next I add finely diced bell peppers (the crunchier, the better!) and tomatoes (don’t hesitate to dump in the juice, which only adds more flavor). A dash of lime juice, cajun seasoning, and salt complete this homemade homestyle guacamole. Don’t go overboard on the salt because your tortilla chips or taco seasoning will contain some salt as well.

Then…devour this flavorful bowl of goodness! I’m not sure how well it keeps in the fridge because we don’t usually have any leftovers, but storing it in an airtight container for 1-2 days is probably acceptable. 

Yield: 6

Eggplant & Meat Casserole Recipe with Video Tutorial

Eggplant & Meat Casserole Recipe with Video Tutorial

Eggplant & Meat Casserole Recipe with Video Tutorial

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 1 eggplant, diced
  • 2 to matoes, diced
  • ½ pound of ground beef
  • 2 tablespoons olive oil
  • 1 teaspoon garlic, minced
  • salt
  • pepper
  • cooking cream, optional

Instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Place ground beef in a pan with a dash of salt and pepper. Heat until the beef is no longer red. Set aside.
  3. In a separate pan, cook the eggplant, tomatoes, olive oil, and garlic until eggplant is fully cooked.
  4. Place the ingredients in a greased casserole dish layer by layer in this order: eggplant mixture, ground beef, then cheese on top.
  5. If you would like it to be more creamy, then you can add 4 tablespoons of cooking cream.
  6. Cover the casserole dish with aluminum foil and bake for 20 minutes.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 194 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 39mg Sodium: 134mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 11g

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