Category Archives: Avocado

Mexican Lasagna

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I originally made this recipe about 4 years ago and Mike wasn’t a fan.  I made it again last week and he thought it was great.  Someone’s palate is expanding.  Thank the Lord!

This recipe is a great alternative to the traditional “taco night” – basically it’s a combo of enchiladas and tacos in lasagna form.  It tastes great and reheats very well for leftovers.  I ate it for breakfast the next morning.  I actually ate this four times — two dinners, once for lunch, and once for breakfast.  It’s delicious.  We served it with Mike’s infamous BLT guacamole.

Definitely a winner — and a recipe that I’ll be adding to our regular rotation.

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Mexican Lasagna
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Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 lb hamburger
  • 10-15 corn tortillas
  • 1 large can enchilada sauce
  • 1 can fat free refried beans
  • ½ cup chopped onion
  • ½ cup chopped green pepper
  • 1 bag shredded Mexican blend cheese
  • diced tomatoes
  • lettuce shreds
  • sour cream
Instructions
  1. Preheat oven to 350. In a skillet, brown hamburger, onion, and green pepper. Drain. Add enchilada sauce and refried beans and cook until bubbly. Spray a casserole dish with Pam and place tortillas in the bottom (I broke some of them in pieces to mostly cover the bottom. Pour ⅓ of the hamburger mixture over the top of the tortillas and then ⅓ of the bag of shredded cheese. Repeat layers 2 more times. Bake for 20-25 minutes until bubbly. Top with diced tomatoes, lettuce, and sour cream.

 

Bacon, Fried Egg, & Avocado Breakfast Sandwich

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On Sunday morning, I awoke to the smell of bacon.  Mike was making these tasty, bacon, fried egg, and avocado breakfast sandwiches.  I emerged from our room just in time, as the kids were begging for pancakes.  While I made pancakes for the trio, Mike made these for us, and they were quite tasty.  I love avocado and bacon in all forms.

Overall, the sandwich itself is pretty basic – but the avocado/Miracle Whip mixture is the perfect, creamy, condiment for this breakfast sandwich – with just a hint of kick.  Mike rarely makes dinner (except for guac) but at least one weekend morning, I am promised some type of breakfast concoction. I’ll definitely be requesting these sandwiches again in the future.

These sandwiches were inspired by Better Homes and Gardens Special Interest Publications HomeMade 115 Recipes for Home-Cooked Comfort.

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Bacon, Fried Egg, & Avocado Breakfast Sandwich
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Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 large avocado
  • 2 Tbsp. light Miracle Whip
  • 1 tsp. lemon juice
  • 1 tsp. minced garlic
  • 1 tsp. chili powder
  • 2 eggs
  • pepper
  • 2 slices of hearty bread (we used country white)
  • 2 slices of cheddar cheese
  • 2 slices crispy bacon
Instructions
  1. Mash half of the avocado in a small bowl. Stir in Miracle Whip, lemon juice, garlic, and chili powder. Slice the remaining avocado and set aside. Spray a skillet with olive oil spray and break eggs into the skillet. Sprinkle with pepper and cook for 4-5 minutes until the yolks are the desired doneness. Cut the bread in half (or use 4 slices - our bread was long) and layer our breakfast sandwich. Bread - cheese - avocado slices - bacon - fried egg. Spread the other half of the bread with the sauce mixture and place on top. Enjoy!