Nacho & Guacamole Dips with a side of Tortilla Chips

By Charlene C – London, ON
Nacho & Guacamole Dips with a side of Tortilla Chips
  • Prep Time: 20
  • Total Time: 45

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About this Recipe

This is a dish I came up the day after we had tacos for dinner, my kids wanted a snack, and I had some much left over taco meat, sour cream, salsa, cheese, so I decided to find out what would happen if I mixed them all together into a hot dip to dip tortilla chips in, my kids loved it and requested I make it for their school lunches some days.


1 lb Maple Leaf Prime Ground Chicken
1 tbsp Olive oil
1/2 Medium onion
1 Green bell pepper
1/2 Medium tomato
3 Cloves of garlic
1 Pkg Taco seasoning
1 cup Salsa
1 cup Sour cream
2 cups Cheddar cheese
1/8 tsp Salt
1/4 tsp Black pepper
1 tbsp Cilantro
3 Avocados
1/2 Medium onion
1/2 Medium tomato
2 Cloves of garlic
2 tbsp Cilantro
1 Lime
Pinch Salt
Pinch Black pepper
1 Pkg Tortilla chips


Medium dice 1/2 a onion, 1/2 a tomato and 1 a green pepper, mince 3 cloves of garlic set aside. Heat 1 TBS olive oil in a large pot over medium-high heat. Add green bell peppers, and onions, then season with salt and black pepper. Saute until the vegetables are tender then add the garlic, 1 package of taco seasoning. Cook for a minute then add the ground chicken and cook, breaking up the chicken with a wooden spoon while stirring. Make sure to really break up the ground chicken on this step so there are no large clumps. Once the chicken is cooked through, add diced tomato cook for a 2 minutes. Add the salsa, sour cream heat to a simmer, then add the cheddar cheese cook until the cheese melts fully and the dip thickens a bit, about 4 to 5 minutes. Chop up 1 TBS of cilantro add to dip stir for 1 more minute, then remove from heat and serve warm with your favorite tortilla chips. Mince 1/2 a onion, 1/2 a tomato, and 2 cloves of garlic, rough chop 2 TBS cilantro set aside. Slice the avocados in half. Remove the seed, scoop out of flesh with a spoon, place in bowl. Add juice of 1/2 a fresh lime right away to prevent browning. Use a fork and mash to desired consistency, add minced onions, tomato, garlic and cilantro. Stir gently to mix ingredients. Add juice of 1/2 lime and then salt and pepper to taste. Stir just slightly, until incorporated. Serve immediately or cold with your favorite tortilla chips.


You may use any type of ground meat you wish, ground chicken, turkey, beef or pork. You may also leave out the meat and make a vegetarian dip. You may add jalapeño peppers if your children like a little heat. Feel free to experiment with other cheeses as well. You can make it over night then re heat it in the morning before school, I make it hot then send it to school in a thermos with the chips & guacamole in separate containers on the side. You may also toast the tortilla chips for added flavor and crunch. You can put the guacamole in a food processor and blend till smooth if your kids don't like the texture of all the vegetables.

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