Mini Taco Dip Tostadas With Avocado Cream Food

MINI TACO DIPS

Steps:

• In a large skillet, brown ground beef over medium heat, breaking it up with a fork, until cooked through and no longer pink.
• Drain meat and stir in chili powder. Set aside to cool.
• In a medium bowl, mash together the avocados. Stir in lime juice.
• In the bottom of an individual glass (or plastic cup or small glass bowl), spread a layer of mashed avocado. Spoon a layer of cooked ground beef over that, followed by a layer of cheese, a layer of salsa, and a layer of shredded lettuce.
• Top with a dollop of sour cream and a sprinkling of olives.
• Repeat until all six cups are full. Serve with tortilla chips of your choice.

SHRIMP-AVOCADO TOSTADAS

Steps:

• Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute. Transfer to a small bowl and cover with hot water; let sit 15 minutes.
• Transfer the chiles and 3 tablespoons of the soaking water to a blender. Add 1 1/2 tablespoons of the lime juice, 1 tablespoon of the vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each of the cayenne and salt; puree until almost smooth. Toss with the shrimp in a large bowl; refrigerate 15 to 30 minutes.
• Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat. One at a time, fry the tortillas, flipping once, until golden brown and crisp, about 1 minute. Remove to paper towels to drain.
• Halve and pit the avocados; scoop the flesh into a bowl and mash. Mix in the scallion whites, 1 1/2 tablespoons of the lime juice, the remaining 1/4 teaspoon cayenne pepper, the cilantro and 1/2 teaspoon salt.
• Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes. Season with salt and drizzle with the remaining 1/2 tablespoon lime juice.
• Spread the mashed avocado mixture on the tostadas. Top with the shrimp, some sour cream and diced tomato, and the scallion greens. Serve with lime wedges.

AVOCADO TACO DIP

Steps:

• Peel and mash avocados.
• Slightly heat Cream Cheese until very soft. Mix with Sour Cream.
• Stir mashed Avocado into Sour Cream and Cream Cheese mixture.
• Add Taco Seasoning, Salt, and Mrs. Dash.
• Mix to taste. Add more seasoning to taste if desired.
• Pour into flat bottomed serving dish.
• Top with diced tomato and cheese.
• Serve with Tortilla Chips.

AVOCADO TACO DIP

Steps:

• Spread beans in a shallow 2-1/2-qt. dish. In a small bowl, combine sour cream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies. , In a large bowl, mash avocados with the lime juice, salt and garlic powder. Spread over the chilies. Sprinkle with the cheese, onions, tomato and olives. Cover and refrigerate until serving. Serve with tortilla chips.

FRESH SHRIMP AND AVOCADO NACHOS

Steps:

• In a large bowl, combine tomatoes, tomatillos, peppers, onion, cilantro, oil, 1 tablespoon lime juice, vinegar, garlic, salt and oregano. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp., For avocado cream, mash 1 avocado with sour cream and 1 tablespoon remaining lime juice until smooth. Cube remaining avocado and toss with remaining 1 tablespoon lime juice., To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream; serve immediately.