Guacamole-Chili Dip
INGREDIENTS:
1 medium avocado, peeled, seeded and cut up
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1 small clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
1/2 pound ground beef
1/2 cup chopped onion
1 can (11 1/4 ounces) Campbell's Condensed Chill Beef Soup
1 cup shredded Cheddar cheese (4 ounces)
1 cup chopped lettuce
1 medium tomato, chopped
To prepare guacamole. In covered blender or food processor, combine first 6 ingredients; blend until smooth. Cover and set aside.
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.
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.
Sprinkle lettuce and tomato over cheese; spoon guacamole in center.
Serve with tortilla chips for dipping. Makes 8 appetizer servings.
Note: Serve this hearty dip as a main dish. In step 3, divide soup mixture into four 10-ounce casseroles. Sprinkle with cheese. Microwave, uncovered, on HIGH 3 minutes or until cheese is nearly melted. Divide remaining ingredients among dishes.
TIP To make quick nachos: In 1-quart microwave-safe casserole, stir together 1 can (11 ounces) Campbell's Condensed Nacho Cheese Soup/Dip and ~ cup milk. Cover with lid; microwave on HIGH 2~ minutes or until hot and bubbling. Arrange 4 cups tortilla chips on a platter. Pour hot soup mixture over chips and garnish with jalapeno peppers, chopped avocado, sliced olives and sliced green onions if desired.
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Last updated February 15, 1998.
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1 small clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
1/2 pound ground beef
1/2 cup chopped onion
1 can (11 1/4 ounces) Campbell's Condensed Chill Beef Soup
1 cup shredded Cheddar cheese (4 ounces)
1 cup chopped lettuce
1 medium tomato, chopped
To prepare guacamole. In covered blender or food processor, combine first 6 ingredients; blend until smooth. Cover and set aside.
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.
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.
Sprinkle lettuce and tomato over cheese; spoon guacamole in center. Serve with tortilla chips for dipping. Makes 8 appetizer servings.
Note: Serve this hearty dip as a main dish. In step 3, divide soup mixture into four 10-ounce casseroles. Sprinkle with cheese. Microwave, uncovered, on HIGH 3 minutes or until cheese is nearly melted. Divide remaining ingredients among dishes.
TIP To make quick nachos: In 1-quart microwave-safe casserole, stir together 1 can (11 ounces) Campbell's Condensed Nacho Cheese Soup/Dip and ~ cup milk. Cover with lid; microwave on HIGH 2~ minutes or until hot and bubbling. Arrange 4 cups tortilla chips on a platter. Pour hot soup mixture over chips and garnish with jalapeno peppers, chopped avocado, sliced olives and sliced green onions if desired.
Won't you please take a moment to sign our Guest Book.
Don't for get to BOOKMARK this page....
Do you have a favorite recipe you'd like to submit? Just click on my name below, and I will post it giving you credit!