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Baked Mexican Eggrolls with Enchilada Guacamole

Deborah, Taste and Tell
  • 35 minutes
  • Serves 4

INGREDIENTS

2

avocados

1/4 cup

cilantro

4 servings

coarse salt

1/4 cup

enchilada sauce

8 8-inches

flour tortillas

1 clove

garlic

1 lb

ground beef

4

juice of lime

1 cup

monterey jack cheese

2 tbsp

red onion

16 ozs

refried beans

4 servings

salt and pepper

1 oz

taco seasoning

2/3 cup

water