Are you looking for an amazing appetizer for your Cinco de Mayo celebration? This Tex Mex Guacamole is delicious, filling and super easy to make!
I grew up in San Diego where Mexican food was a huge staple of my diet. The first time I tried Tex Mex, I’ll be honest, I was abhorred.
It was simply so different from what I grew up on that it didn’t feel authentic to me. Cheese sauce all over everything. Beans stuffed inside everything – even Carne Asada burritos!
Tex-Mex just had more of a processed feel to me – almost like Taco Bell. I know that’s blasphemy for so many people!
Years went on and I finally accepted that Tex Mex can be good too. I’ve just had to classify it as an entirely different cuisine than the Mexican food of San Diego.
To show my appreciation, today I’m sharing my recipe for Tex Mex Guacamole. I make traditional guacamole all of the time, but the beans and corn in this Tex-Mex Guacamole make it even hardier.
You can serve it as an appetizer or on top of your favorite Tex Mex meal. But make sure you get to enjoy it before your guests do – it’ll go fast!
How to Make the Best Tex Mex Guacamole
- 4 ripe avocados, pitted
- ¼ cup of frozen or canned corn (organic preferred)
- ¼ cup of Black Beans
- Juice of 1 large lime
- ¼ cup chopped Red Onion
- 1 Roma Tomato, seeded and chopped finely
- 1 Jalapeno, seeded and finely chopped
- 2 cloves of Garlic, minced
- 1 tablespoon of Taco Seasoning
- ¼ cup of chopped Cilantro + more for serving
- Sea salt to taste
- In a large bowl, mash avocados with a fork or potato masher until smooth, but still a little chunky.
- Add the lime juice, taco seasoning, minced garlic and salt and mix well.
- Add the corn, black beans, chopped red onion, jalapeno, tomato and cilantro. And mix well.
- Taste and add more salt or lime juice, if needed.
- Serve immediately with tortilla chips.
- Because of the black beans and cumin in the taco seasoning, the guacamole will appear a little brownish and not a vibrant green. But it will taste pretty delicious!
- For added creaminess add ¼ cup of sour cream.
- If planning to serve at a later time, wrap the serving bowl tightly with cling wrap and refrigerate. It’s best served fresh though.