7-Layer Stuffed Avocados

7-Layer Stuffed Avocados

7-Layer Stuffed Avocados


4 servings


  • ½ cup sour cream
  • ¼ teaspoons L&B Taco Seasoning
  • 2 tablespoons cold water
  • Juice of 1 lime, divided
  • Kosher salt, to taste
  • 2 Roma tomatoes, seeded and small diced
  • 1 small white onion, small diced
  • ¼ cup loosely packed cilantro leaves, minced
  • 4 large avocados
  • Dash Worcestershire sauce
  • Freshly ground black pepper, to taste
  • ½ cup refried beans
  • ½ cup L&B Medium Serrano Salsa, strained, liquid discarded
  • 1 cup shredded cheddar cheese
  • 1 cup shredded iceberg lettuce
  • ¼ cup sliced black olives
  • Tortilla chips, for serving


  1. To make the crema: Combine the sour cream, taco seasoning, cold water, 1 ½ teaspoons lime juice, and season with salt. Set aside.

  2. To make the pico de gallo: Stir together the tomatoes, onions and cilantro. Set aside.

  3. To prepare the avocado boats: Slice the avocados in half the long way and gently remove the pits. Slice the bottom off each avocado half so they sit level, flesh side up, on a large serving platter. Carefully scoop the flesh out of each half, leaving about one-eighth-inch flesh on the sides and bottom. Transfer the avocado flesh to a medium bowl.

  4. To make the guacamole: Mash the avocado flesh. Stir in 2 teaspoons lime juice, the Worcestershire sauce and half the pico de gallo. Season with salt and black pepper. Set aside.

  5. To assemble the seven-layer avocados: Fill one avocado half with an even layer of 1 tablespoon refried beans, 1 tablespoon guacamole, 1 tablespoon salsa, 2 tablespoons cheese and 2 tablespoons shredded lettuce. Drizzle the crema on top and garnish with a pinch of pico de gallo and a few olive slices.

  6. Repeat step 5 with the remaining avocado halves. Serve immediately with your favorite tortilla chips.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.