Guacamole & Dips

Loaded with savory beef and sauteed poblano pepper, atop a cheesy tortilla and drizzled with enchilada sauce, this guacamole is a Mexican food win! Perfect for a weekend gathering or for the big game!


  • Guacamole
  • 2 ea. Avocados From Mexico, cubed
  • 1 ea. Flour tortilla, 6-inch
  • 1/2 c. Beef, cooked, shredded
  • 1/2 c. Sharp cheddar cheese, shredded
  • 1/2 ea. Poblano pepper, sautéed, seeds removed
  • 1/2 T. Enchilada sauce
  • 1 t. Lime juice
  • 1/2 t. Avocado oil
  • Salt, to taste
  • Cilantro, to garnish
  • Sour cream, to garnish
  • Skewer, to garnish
  • Beef
  • 1 lb. Beef brisket, uncooked
  • 1 c. Beef broth
  • 1/4 ea. Red onion, cut into large chunks
  • 3 ea. Garlic cloves, minced
  • 1 ea. Chipotle in adobo, minced
  • 1 ea. Bay leaf
  • 2 T. Cilantro, chopped
  • 1 ea. Lime juiced
  • 1-1/2 T. Apple cider vinegar
  • Salt, to taste
Text Me Ingredients


  1. For the beef: In a large crockpot, add beef brisket, beef broth, red onion, garlic, cilantro, lime juice, apple cider vinegar, chipotle in adobo and bay leaf. Cook on low heat for 8 hours, or until the beef can easily pull apart and salt to taste.
  2. In a small sauté pan, heat oil on medium to high heat. Add pepper and cook until tender, approximately 8 minutes.
  3. On a medium plate, lay tortilla and evenly distribute cheese. Microwave for approximately 25 seconds, or until cheese is melted.
  4. In a small bowl, slice avocados into cubes and stir in lime juice. Salt to taste.
  5. Add beef and sautéed pepper to the guacamole mixture and gently stir until well combined
  6. Place guacamole in center of tortilla, on top of melted cheese.
  7. Skewer tortilla and drizzle enchilada sauce on top. Garnish with sour cream and cilantro.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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