Stuffed Avocado Tex Mex Style Recipes

TEX-MEX STUFFED-CRUST PIZZA

Steps:

• Preheat the oven to 425 F with a pizza stone on the bottom rack.
• Divide the pizza dough in half. Line a pizza peel or turned-over baking sheet with parchment paper. Roll one half of the dough into a 12-inch round on the parchment. Layer the sliced Cheddar over the crust, leaving a 1-inch border all around. Brush the border with olive oil. Roll the remaining piece of dough on another sheet of parchment into a 12-inch round and place it on top of the first crust. Lightly roll over the dough with the rolling pin to seal the rounds together, then fold the edges up and pinch them in place to form a crust border. Transfer the dough on the parchment to the pizza stone and bake until just cooked through, 10 to 12 minutes.
• Meanwhile, heat the oil in a medium skillet over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and stir the spices into the beef. Clear a spot in the pan and add the tomato paste. Let toast for 1 minute, then stir into the beef. Add 1/2 cup water and simmer rapidly, stirring until the water has almost reduced away, about 2 minutes. Keep hot.
• Spread the beans on the crust, leaving a border. Spoon the meat over the top, then the pico de gallo. Mound the lettuce on the pizza and top with the grated Cheddar, avocado, sour cream and olives. Slice and serve immediately.

STUFFED AVOCADO - TEX-MEX STYLE

Steps:

• Combine all stuffing mixture ingredients and gently mix for even distribution. If the mixture is too thick to suit you, add small amounts of the liquid drained from the picante sauce till the mixture is smooth (remember the cream cheese will thicken again when refrigerated). Cover and refrigerate at least 2 hours or till you're ready to assemble the stuffed avocados.
• Halve avocados, twist halves to separate and remove stone. To prevent discoloration, brush all exposed cut surfaces and the center w/lime juice using a pastry brush. Sprinkle lightly w/seasoning salt. Divide the stuffing mix evenly among the 4 halves and serve immediately.
• NOTES: 1) If you want to serve 8, double the stuffing mix & serve as a salad on a bed of lettuce by quartering 2 large avocados. Slice ea quarter into 3 wedges (or leave them intact) and arrange on lettuce leaves w/an evenly divided portion of the stuffing mix -- 2) You may also want to use just half of the cilantro in the stuffing mixture and reserve the other half for garnish. -- 3) If you think you'll miss the flavor and crunch of nacho chips that normally accompany guacamole, grab a handful, crumble them in a sandwich bag and sprinkle over the stuffed avocado halves or the salad version. Enjoy!

NUTS & BOLTS, TEX-MEX STYLE

Steps:

• Preheat oven to 250 degrees.
• Mix cereals, nuts and pretzels in one very large or two small roasting pans.
• Heat the remaining ingredients in a saucepan over moderate heat. Stir occasionally until small bubbles appear on bottom of pan.
• Gradually pour hot, seasoned oil over cereal mixture, stirring gently to coat well.
• Bake 1-1/2 to 2 hours, stirring every 15 minutes. Remove from oven and cool. Store in airtight containers.
• Note that regular salted roasted peanuts may be substituted for the peanuts specified above.