By Levi Flood – Contributing Writer
This week we are making loaded guacamole for all of your parties and gatherings. This recipe is a little over our usual $10 but I promise it’s worth it! Plus I’ve got some great tips on how to handle and choose specific ingredients.
Tips of the Week:
- You can tell if an avocado is rips by removing the short stem at the top. If the area below is bright green (as opposed to brown) then the fruit is ripe. You also want your avocados to be soft when squeezed to make it easier to mash them.
- Any time you handle raw meat you should always wash your hands and any utensils or surfaces that come into contact with the meat before continuing.
- It may be tough to find so small of portion of ground beef, so if you have a hard time simply ask one of the butcher shop workers if they can make you a special order. I have always found them to be very helpful.
- 2 Avocados $2.58
- 1 Plum Tomato $0.40
- ¼ Pound of 80/20 Lean Ground Beef $1.37
- 1 Package of Chopped Cilantro $0.79
- 1 Jar of Salsa $1.59
- Lime Juice $1.29
- Garlic Powder $1.79
- Sour Cream $1.29 (You can find granola in the nut section of the supermarket, where you can actually measure out exactly how much you want.)
- Tortilla Chips**
**Total cost: $11.10 and yes, I went over my promised max price of $10, but please believe me when I say it will be $1.10 well spent! (Prices may vary based on produce weight and brand variation. This price does not include salt, which can be found individually packaged at the cafeteria, or optional toppings.) **
- Pre-heat oven to 355 °F.
- Split the burger meat into small pieces and place on a double layer of foil with the edges rolled up. Cook for 15 minutes. During this time feel free to jump ahead to step 5.
- Remove the burger meat, flip the pieces over, and cook for an additional 15 minutes.
- Meat should be brown all the way through at completion, if it is not, simply cut the pieces up smaller and continue cooking until completely brown, checking every 5 minutes.
- Cut the burger meat up so that it is as fine as possible and place into a refrigerator to cool.
- Cut both avocados in half length-wise and remove the pits with your spoon. Then scoop the insides out of the avocados and place them in a bowl, discarding any brown spots if there are any. Using a fork, mash the avocado against the side of the bowl until it is creamy.
- Add 4 spoon-fulls of sour cream to the bowl and 5 spoon-fulls of salsa. Dice the tomato into small pieces, discarding the end piece, and add to the bowl. Add 1 spoon-full of chopped cilantro, ½ spoon-full of garlic powder, and a light dusting of salt.
- Add the meat to the bowl once it has cooled.
- Mix all of the ingredients together.
- Enjoy! I recommend eating this with some tortilla chips, but it also goes well into a wrap.
Comment below and tell us what event you made this for and tune in next week for a surprise dish of the week!