Until about 10 years ago, I kind of HATED avocados. The sad part is I’d actually only eaten them once or twice before I decided that I wasn’t a fan. Go figure Then, something or someone (I don’t remember back that far) prompted me to give them a second chance! I’m so glad I did! My reintroduction to the avocado came in the simplest way possible – chips and guac! OMG! I was totally hooked on both the guac AND the avocado. Nowadays, one of MY favorite ways to use this tasty little nugget of green goodness is in my easy 5 ingredient guacamole.

Just like most of my recipes, I have a handful of different guacamole recipes that I pull out depending on the situation. There’s the big batch guacamole recipe for when I need to serve a large crowd. I used that particular one at my son’s graduation party.

Then, there’s the ‘more stuff in the guac’ recipe that I pull out now and then. It’s filled with a bit more guacy (a Lori word) goodness than some of my others. Sometimes I like my guacamole a bit smoother and other times I like it chock full of stuff – just depends on my mood!

The easy 5 ingredient guacamole recipe I’m sharing with you today is what I often use for quick weeknight meals because I’m really the only one who likes guac in my house! It’s the ideal serving size for one or two people.

And personally, I like to use guacamole on nearly any Mexican recipe I make, from my taco pizza to my easy weeknight enchiladas to my one pot taco pasta. Yep – a little guac with the pasta is wonderful, believe it or not Or, maybe I’m just a bit of a weirdo when it comes to food Who knows?

Anywho, I hope you enjoy my easy 5 ingredient guacamole! You’ll have it whipped up in a flash and it’s the perfect portion for one or two servings.

Easy 5 Ingredient Guacamole

Quick and easy guacamole perfect for two. Just five simple ingredients and you'll have this whipped up in no time.

5 from 3 votes

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Course: Snack

Cuisine: Mexican

Keyword: guacamole, mexican

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 2 people

Author: Lori Wallace-Roberts

Ingredients

• 2 each avocados
• 1 each lime
• 2 tbsp cilantro, chopped
• 2 tbsp red onion, finely diced
• 1 tsp diced garlic

Instructions

• Slice avocado and remove pit. Scoop avocado into medium sized mixing bowl.
• Mash avocado with fork.
• Mix in cilantro, onion and garlic. Add in juice of entire lime.
• Season with salt, to taste.
• Serve immediately.

Notes

1. Feel free to add jalapenos, chilis, garlic or diced tomato, if you prefer.

 

Did you try this recipe? I’d love to see!Share a photo and mention @quitesimplyus or tag #quitesimplyus!

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We love Taco Tuesdays at my place, but sometimes we get a little tired of the regular ole’ taco and need to try something else in its place. Right? You, too? Generally, I pull out one of my tried and true Mexican-inspired recipes to have in place of our beloved tacos. Sometimes it’s my one pot taco pasta. Sometimes it’s my copycat tortilla soup. This time, it was my easy weeknight enchiladas.

I don’t know about you, but I tend to compile multiple recipes for the same type of food. Take enchiladas for example. I’ve got a handful that I use routinely, depending on what I’m looking for. Some take quite a while to make, others are stuffed with different fillings and then, of course, there are my easy weeknight enchiladas. They’re filled with ground beef and are THE perfect choice for a Monday-Friday meal. Quick to make and quick to the table – what’s better than that?

What’s even better is that you can customize these bad boys to your own liking. Traditionally, enchiladas are made with corn tortillas, which I often use. Sometimes, though, I use flour. It really just depends on what I have in the pantry.

If you like things on the spicier side, use spicy taco seasoning in place of regular. Do you really need guacamole with your Mexican food? Umm…if you’re like me you certainly do Mix up a batch and slather on top if you’d like. Are you an olive lover? Feel free to mix them into your filling or scatter them on top before baking. Improvise. Have fun. That’s actually what cooking is all about

Anyways, I hope you’ll give my delicious and remarkably easy weeknight enchiladas a try and let me know what you think. I bet you’ll find them as tasty as we do at my house

Easy Weeknight Enchiladas

Quick, easy and on the table in less than an hour. The entire family will love these tasty enchiladas, filled with ground beef and the perfect spice!

5 from 2 votes

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Course: Main Course

Cuisine: Mexican

Keyword: enchiladas, ground beef, mexican

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 people

Author: Lori Wallace-Roberts

Ingredients

• 1 lb ground beaf
• 2 tbsp taco seasoning
• 1 (4 oz) can diced jalapenos, drained
• 2 cups shredded Mexican or fiesta blend cheese
• 1 (19 oz) can red enchilada sauce
• 6-8 tortillas (flour or corn)
• cilantro
• sour cream
• guacamole

Instructions

• Preheat oven to 350°
• Brown ground beef in medium skillet. Drain.
• Mix in taco seasoning until well combined. Add in drained jalapenos and 4 ounces of the shredded cheese. Stir until melted.
• Spread a thin layer of enchilada sauce in bottom of 9"x13" baking dish.
• Spread about 1/4 cup of the beef mixture down the center of tortillas. Add additional shredded cheese to each enchilada.
• Roll tortillas tightly and place, seam side down, into baking dish. Repeat with remaining tortillas.
• Pour the remainder of the enchilada sauce atop the enchiladas, being sure to cover well. Cover with remaining shredded cheese.
• Cover with foil and bake for approximately 30 minutes. Remove foil and continue baking for an additional 10 minutes.
• Add cilantro or any additional toppings you desire and serve immediately

Notes

1. You can use flour or corn tortillas, depending on personal preference. Don’t go any bigger than 8″.
2. Replace ground beef with turkey, chicken, lamb or any other ground meat you desire.
3. If you’d like, add a thin layer of cooked rice into the enchiladas before cooking.
4. Any additional toppings might include sour cream, salsa, olives, guacamole.

Did you try this recipe? I’d love to see!Share a photo and mention @quitesimplyus or tag #quitesimplyus!

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We typically do the Taco Tuesday routine pretty faithfully, but sometimes you just need something besides traditional tacos. What’s better than combining the tasty flavor of tacos with the most loved food of all – pizza? Merge the two and what do you have? My Taco Pizza! And, when you need something different, be sure to try my Taco Pasta, too! You’ll literally have dinner on the table in 30 minutes or less and the family will be coming back for more.

The Crust

Unroll and press two tubes of crescent rolls onto your ungreased baking sheet or jelly roll pan. Push up the sides by 1/2″ to create a crust. If you can’t find crescent rolls, pizza dough works fine, too. Bake!

The Meaty Goodness on the Taco Pizza

Spread a thin layer of the pre-warmed refried beans atop the baked crust. Top with the cooked and seasoned ground beef.

The Yummy Toppings

Spread a layer of Mexican or Fiesta blend cheese over the top and add your favorite toppings! We typically use a can of drained Rotel tomatoes, black olives and green onions.

You could certainly add other items you love – jalapenos, corn, black beans, fresh tomatoes – be guided by your taste buds.

Bake that Taco Pizza Again

Toss fully topped pizza back in the oven for 4-6 minutes or until cheese is melted.

Serve

Cut into squares and serve. We typically serve this as a main dish, but you could serve appetizer portions, as well. Top with your favorite cold toppings such as sour cream, cilantro, avocado crema – whatever it is that you love.

Because the toppings tend to get a bit heavy, I definitely recommend eating this pizza with a fork

So, next time you’re at the store, pick-up the ingredients to give my taco pizza try. Spend the evening enjoying your family instead of in the kitchen! Be sure to let me know if you enjoyed it and what you topped your pizza with!

Until next time, bon apetit!

Taco Pizza

All the flavors of Mexican in the eternal favorite – pizza!

5 from 3 votes

Print Pin Rate

Course: Appetizer, Main Course

Cuisine: Mexican

Keyword: mexican pizza, pizza, taco pizza

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Author: Lori Wallace-Roberts

Ingredients

• 2 Tubes crescent rolls
• 1 lb ground beef
• 1 pkg taco seasoning
• 1 can refried beans
• 1 8 oz pkg Mexican or Fiesta blend cheese
• 1 can Rotel tomatoes
• 4 ea green onions
• ¼ cup black olives, sliced
• Optional – Cilantro, corn, sour cream

Instructions

• Preheat oven to 375°.
• Brown ground beef and drain. Mix in taco seasoning according to package directions.
• Unroll crescent rolls and place onto an ungreased 11-½ x 16-½ cookie sheet or jelly roll pan. Press dough across bottom of pan and at least ½" up the sides to form a crust. Bake in the 375° oven for 11-13 minutes or until golden.
• Microwave refried beans for approximately a minute, or until just warm. Spread a thin layer over warm crust.
• Sprinkle cooked ground beef mixture evenly over the beans.
• Top with shredded cheese, olives, green onions, and any other optional toppings of your choice.
• Return to oven for an additional 4-6 minutes, until cheese is melted.
• Cut into squares and serve immediately.
• Drizzle with any additional toppings, i.e. sour cream, as desired.

Did you try this recipe? I’d love to see!Share a photo and mention @quitesimplyus or tag #quitesimplyus!

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