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7-Layer Stuffed Avocados7-Layer Stuffed Avocados
7-Layer Stuffed Avocados
7-Layer Stuffed Avocados
These stuffed avocados are a must-make dish this summer (or any season). You can serve these cuties as a hearty, standalone app or pair them with tacos — OR you can make them the day after taco night, when you have a bunch of chopped leftovers all ready to go.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: 7-Layer Stuffed Avocados
7-Layer Stuffed Avocados
Prep Time15 Minutes
Servings4
0
Ingredients
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
Directions
  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.
15 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
½ cup sour cream
Kemps Sour Cream
Kemps Sour Cream, 16 Ounce
2/$5 Deal
$2.50 was $2.99$0.16/oz
¼ teaspoons L&B Taco Seasoning
L&B Taco Seasoning
L&B Taco Seasoning, 2.7 Ounce
$6.79$2.51/oz
2 tablespoons cold water
Not Available
Juice of 1 lime, divided
Limes
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
Kosher salt, to taste
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
2 Roma tomatoes, seeded and small diced
Roma Tomatoes
Roma Tomatoes, 0.25 Pound
$0.75 avg/ea$2.99/lb
1 small white onion, small diced
White Onions
White Onions, 1 Pound
$2.49 avg/ea$2.49/lb
¼ cup loosely packed cilantro leaves, minced
Fresh Cilantro Bunch
Fresh Cilantro Bunch, 1 Each
$1.99
4 large avocados
Ripe Avocados
Ripe Avocados, 1 Each
$2.49
Dash Worcestershire sauce
L&B Worcestershire Sauce
L&B Worcestershire Sauce, 8.5 Ounce
Deal
$4.99 was $5.99$0.59/oz
Freshly ground black pepper, to taste
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz
½ cup refried beans
Old El Paso Vegetarian Refried Beans
Old El Paso Vegetarian Refried Beans, 16 Ounce
$2.29$0.14/oz
½ cup L&B Medium Serrano Salsa, strained, liquid discarded
L&B Medium Serrano Salsa
L&B Medium Serrano Salsa, 16 Ounce
$5.49$0.34/oz
1 cup shredded cheddar cheese
Crystal Farms Finely Shredded Cheddar Cheese
Crystal Farms Finely Shredded Cheddar Cheese, 8 Ounce
2/$5 Huge Deal
$2.50 was $3.99$0.31/oz
1 cup shredded iceberg lettuce
Fresh Express Shreds Iceberg Lettuce
Fresh Express Shreds Iceberg Lettuce, 8 Ounce
$2.99$0.37/oz
¼ cup sliced black olives
Our Family Large Pitted Black Olives
Our Family Large Pitted Black Olives, 6 Ounce
$1.89 was $1.89$0.32/oz
Tortilla chips, for serving
L&B White Corn Tortilla Chips
L&B White Corn Tortilla Chips, 16 Ounce
$5.49$0.34/oz

Directions

  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.