Guacamole Dip
2 large ripe avocados
2 Tablespoons Sydney’s Southwestern Chunky Salsa – Mild, Medium or Hot
1 teaspoon lemon juice
½ teaspoon salt

In a mixing bowl, mash avocados. Add salt, salsa and lemon juice and mix together. Great as a dip or on top of tacos, salads and quesadillas.

Tacos
1 pound lean ground beef
12 corn tortillas
1 pound grated Monterey Jack cheese
Vegetable oil
Sydney’s Authentic Mexican Salsa – Mild, Medium or Hot
Chopped lettuce
Chopped onions
Chopped tomatoes

Brown ground beef in a skillet and drain off grease. Season as desired. Fry tortillas quickly in hot oil until they are limp. Lay flat on paper towels to remove extra grease. Place 2 tablespoons of meat on each tortilla. Sprinkle with cheese. Fold tortillas in half and place in a casserole dish. Place in 425 degree oven until cheese melts. Top with salsa, lettuce, onions and tomatoes.

Parmesan Peppercorn Chicken
4 Chicken breasts
1 Cup Sydney’s Parmesan Peppercorn Dressing
1 Garlic clove - minced
Canola oil or cooking spray

Coat skillet with canola oil or cooking spray, add chicken, season with garlic and pepper to taste. Cook chicken 5 to 7 minutes on each side or until done. Once chicken is done, top each breast with Parmesan Peppercorn Dressing, heat in skillet until dressing is warm.