# Summers Homemade Meals: Flavor-Packed Favorites

This post features a bundle of recipes perfect for summer, including Fresh Fiesta Dip Duo (Pico de Gallo and Guacamole), Mint Limeade Refresher, Elote-Style Skillet Corn, and Loaded Beef & Bean Chili.

- Total time: 45 min
- Cuisine: Mexican
- Category: Drink
- Language: en

## Ingredients

- 6 Roma tomatoes, chopped
- 1 white onion, finely diced
- 1 bunch cilantro, chopped
- 1 jalapeño, minced (remove seeds for less heat)
- 1 tsp salt
- 2 Juice of limes
- 4 ripe avocados, mashed
- 3 garlic cloves, minced
- 1 -2 Juice of limes
- 1 pinch salt
- 1 tbsp chopped cilantro
- 3 -4 limes
- 0.25 cup sugar
- 1 cup ice
- 1 cup cold water
- 0.25 cup fresh mint leaves
- 1 lb frozen corn
- 2 garlic cloves, minced
- 0.25 cup butter
- 2 tbsp chopped cilantro
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 1 tsp Tajín
- 3 lbs ground beef
- 2 onions, diced
- 1 tbsp garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, minced
- 1 tbsp chili powder
- 1 taco seasoning packet
- Salt
- pepper
- 4 cans chili red beans (drained)
- 2 cans red kidney beans (drained)
- 1 can diced tomatoes
- 1 heaping spoon tomato paste

## Instructions

1. Chop 6 Roma tomatoes, finely dice 1 white onion, chop 1 bunch cilantro, and mince 1 jalapeño (remove seeds for less heat).
2. Combine chopped tomatoes, diced onion, chopped cilantro, minced jalapeño, 1 tsp salt, and juice of 2 limes to make Pico de Gallo.
3. Mash 4 ripe avocados.
4. Mince 3 garlic cloves.
5. Combine mashed avocados, minced garlic, juice of 1-2 limes, a pinch of salt, and 1 tbsp chopped cilantro to make Guacamole.
6. Serve Pico de Gallo and Guacamole with tortilla chips or fresh veggies for dipping.
7. Juice 3-4 limes (about 1/3 cup).
8. Combine lime juice, 1/4 cup sugar (add more if needed), 1 cup ice, 1 cup cold water, and 1/4 cup fresh mint leaves.
9. Blend everything until smooth.
10. Strain if desired and garnish with mint.
11. Sauté 1 lb frozen corn and 2 minced garlic cloves in 1/4 cup butter.
12. Remove corn mixture from heat.
13. Stir in 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp Tajín, and 2 tbsp cilantro.
14. Serve Elote-Style Skillet Corn warm.
15. Brown 3 lbs ground beef with 2 diced onions, 1 tbsp minced garlic, 1 chopped red bell pepper, and 1 minced jalapeño.
16. Add 1 tbsp chili powder, 1 taco seasoning packet, salt, and pepper to taste.
17. Add 4 cans drained chili red beans, 2 cans drained red kidney beans, 1 can diced tomatoes, and 1 heaping spoon tomato paste.
18. Simmer for 30–45 minutes.
19. Serve Loaded Beef & Bean Chili hot with your favorite toppings.

## Equipment

- tortilla chips
- fresh veggies
- ice cold carafe
- cutting board
- skillet

## Tips

- For Pico de Gallo, remove seeds from jalapeño for less heat.
- For Mint Limeade Refresher, blend until smooth and strain if desired. Garnish with mint.
- For Elote-Style Skillet Corn, serve warm.
- For Loaded Beef & Bean Chili, serve hot with your favorite toppings.

## Source

- Original video: https://www.facebook.com/share/r/17urdzfBpc/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/36544f71-efed-4940-92d1-094e18f62d17
- Extracted: 2026-02-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt