Best Guacamole For Nachos Recipes

Guacamole for Nachos image

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 3

2 firm, ripe Hass avocados, halved, pitted, and peeled
1/2 lime
1/2 teaspoon coarse salt

Steps:

Mash avocados with a fork or potato masher in a medium bowl to a chunky consistency. Juice lime over mashed avocados, and stir. Mix in salt. Serve immediately.

Cheesy Nachos with Guacamole Salsa image

Provided by Food Network

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 5

1 (8-ounce) bag baked tortilla chips
1 (15-ounce) can black beans, drained and rinsed
4 ounces goat cheese, crumbled
2 ounces low-fat Cheddar, shredded
1/4 cup sliced scallions

Steps:

Preheat oven to 350 degrees F.
On an oven-safe platter, spread half of the tortilla chips. Top with half of the black beans and half of the goat cheese. Top with the remaining tortilla chips, black beans, goat cheese, and the Cheddar. Bake for 20 minutes, or until warmed through and the cheese has melted. Remove from heat and top with the scallions and serve with the Guacamole Salsa.
In a mixing bowl, combine the corn kernels, chipotle pepper, onion, garlic, lime juice, salt, and pepper. Stir until combined and then fold in the chopped tomatoes, avocado, and cilantro. Serve immediately.

Nutrition Facts : Calories 519 calorie, Fat 15 grams, SaturatedFat 3 grams, Carbohydrate 76 grams, Fiber 14 grams

Irish Nachos with Guacamole Recipe - (4.7/5) image

Provided by ngaldi

Number Of Ingredients 13

3 large red skinned potatoes, scrubbed and sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 yellow onion, sliced
1/2 pound ground turkey
Salt
Pepper
2 teaspoons paprika
3 teaspoons garlic salt
2 tablespoons olive oil
1 cup cheddar cheese
1/2 cup salsa
Guacamole

Steps:

In a tart pan with a removable center, line the sliced potatoes in circles, making sure to cover as much as the bottom of the pan as possible. Season with salt, pepper, 1 teaspoon paprika and garlic salt and drizzle with olive oil and bake at 350°F for about 35 minutes. Once baked, remove from the oven and set aside. In a medium sized skillet drizzle olive oil to coat the pan and bring to medium high heat. Add the peppers and the onions and saute for 5 minutes. Transfer vegetable mixture on top of potatoes. Next add the ground turkey and remaining 1 teaspoon of paprika to the same skillet and saute until the turkey is fully cooked. Season with salt and pepper. Transfer the turkey mixture on top of the vegetables and then top with cheddar cheese. Put the pan back into the oven for 7 minutes until the cheese has melted. Once removed from the oven, top with Guacamole and Salsa and serve immediately.