More Than Just Guacamole Day

Today is National Guacamole Day. My guys will put Guacamole on their nachos or enchiladas or burritos or a hundred and one other Mexican dishes, but will not eat an avocado. I adore avocados. So I don’t get it.

That said, since today is Guacamole Day I thought it would be fun to do two things. First pull a Skillet Nacho Recipe from the obscurity of the past. After all, we haven’t shared this particular Nacho Recipe since 2019. And the other is to make our own, from scratch with fresh ingredients, spicy Guacamole for this amazing National Day. I might just buy a couple of extra Avocados for things like Avocado BLTs or Avocado Toast or just because I love avocados.

Without further conversation, let me present this awesome snack or one skillet supper. Perfect excuse for a pitcher or three of Margaritas. Yeah, like we needed an excuse, right?

Let’s eat!

Beefy Cast Iron Skillet Nachos with Spicy Guacamole
Spicy Guacamole
3 large Avocados
2 Limes, juiced
1/2 White Onion
2 Serrano Peppers
1 Habanero Pepper
1/2 bunch Cilantro
2 Garlic Cloves
Salt to taste
Pinch White Pepper
1/2 teaspoon ground Cumin

Cut each avocado in half, remove seed and scrape out flesh. Place in a large bowl with a semi-flat bottom. Mash avocado with a potato masher or fork. Cut limes in half, squeeze juice directly over the mashed avocados. Set aside.

Cut onion in half from root to tip. Reserve half for another purpose, dice remaining half. Stem peppers. Mince, retaining some or all of the seed for additional heat. Finley snip cilantro. Add onion, peppers and cilantro to the smashed avocados. Peel and press garlic into the mixture. Stir to blend. Season with salt, pepper and cumin. Taste and adjust seasoning.

Transfer guacamole to a serving bowl. Cover with plastic wrap, press down to help seal out the air. Refrigerate until ready to serve.

Beefy Cast Iron Skillet Nachos
1 lb Ground Chuck
1/2 lb Ground Chorizo
6 Green Onions
1 bag Tortilla Chips
3 cups Mexican Cheese Blend, shredded
4 Jalapeño Peppers, sliced
2 Roma Tomatoes, diced

Heat oven to 350 degrees.

Crumble and brown the meats together in a large cast iron skillet, breaking apart as it cooks. Drain and set aside. While the meat is browning, slice green onions and set aside.

Whip out the skillet used to brown the meats. Layer 1/3 of the tortilla chips in the bottom the skillet. Sprinkle with about 1/3 of the meat mixture, then 1/3 of the green onions and 1/3 of the cheese. Repeat with a second and third layer. Set skillet aside.

Slice peppers and dice the tomatoes. Add the jalapeños and tomatoes to the top of the nachos.

Cover the skillet loosely with foil. Place in the oven and cook until the cheese is melted, 8 to 10 minutes.

Nacho Toppings
1/4 cup Cilantro
1 cup Salsa
Spicy Guacamole (above)
1 cup Sour Cream

While the nachos are baking in the oven, chop Cilantro and set aside. When Nachos are ready to serve, sprinkle with chopped cilantro. Serve straight from the skillet.

Garnish as desired with salsa, guacamole and sour cream. Just don’t forget the Margaritas!

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The LORD secures justice for the oppressed,
gives food to the hungry.
The LORD sets captives free.