Sometimes, you just need guacamole to solve all your problems.

Tired from a long day at work? Guacamole. Too busy to celebrate your wedding anniversary until a week later? Guacamole. Cat knocks your television off its stand, shattering the screen? Guacamole.

Can you tell what kind of week I had? You guessed it. It was a guacamole week.

I don’t make guacamole often, but it’s always more about what my soul needs than my body does. So when I was wandering through the grocery store after what constituted a very, very long week, a bag of avocados called to me on the shelves.

Now, one thing about me and avocados: I don’t trust them.

Their ripeness window can pass in a blink of an eye, and so I often end up cutting into them a little earlier than I should in order to make sure they don’t go bad. And yet, I never learn my lesson and always cut into at least one underripe.

Oh, well. You live and you… don’t learn, I guess.

This week, I waited as those avocados ripened on my counter. I watched as they slowly, very slowly, got closer to perfection. And along the way, I looked up new recipes that I could use to dip into said guacamole when the time was right.

I found these hybrid taco night crescent roll-ups in the middle of that journey, and I thought that they were the perfect dippable meal to make over the weekend. I found the recipe on TikTok, and I have no idea who originally made them. All I know is that I saw them, I wanted them, and I went to the store shortly after watching the 30-second video.

I bought the crescent roll dough, the ground beef, the fiesta-style shredded cheese, and I waited. And waited. And waited. I thought I was being so patient.

And then I cut the avocados open on Saturday night and found them still just a little tough. But I was done waiting. I wanted my guac and I wanted it right then.

Now, I will say, the guacamole did end up being integral to this recipe. Without it, and its dippable-ness (dippability?), the roll-ups would have been warm and delicious, but they wouldn’t have had that perfect flavor contrast that they needed.

My husband and I absolutely tore these things apart. Of course, they’re nothing like authentic Mexican food, but I haven’t ever claimed to make foods that are authentic. I just cook things that taste good. And dipped in fresh guacamole? These were SO good.

Between buying my avocados and making the guacamole, I will say, life started looking up again. I had a day off to clean my house again. My husband and I were able to celebrate our anniversary late, and we had a wonderful day together. We got a new TV to replace the shattered one.

And I had guacamole and dinner on the table.

Like I said, guacamole really solves all your problems.

TACO NIGHT CRESCENT ROLL-UPS (WITH GUACAMOLE)

Ingredients
For Crescent Roll-ups:
1 pound ground beef
1/4 cup taco seasoning (Pick your favorite brand.)
3/4 cup water
1/2 cup Mexican/fiesta style shredded cheese
1 crescent roll dough sheet (You can buy a whole roll without the perforations.)
Nonstick cooking spray

For Guacamole:
3 avocados, ripe (Be better than me. Let them ripen all the way.)
1/4 cup diced red onion
1/4 cup finely chopped fresh cilantro
Zest and juice of 2 limes
1 small jalapeno pepper, seeded and diced (You can use some of the seeds if you like heat).
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
1 Roma tomato, seeded and diced

Directions
■ In a large pan, brown the ground beef on medium high heat. When meat is brown, add taco seasoning and water. Heat to boiling, then reduce heat and allow to simmer for 4-5 minutes. Preheat oven to 375 degrees.
■ Cover baking sheet with aluminum foil. Grease with nonstick cooking spray. Unroll crescent roll dough on cutting board before cutting into six evenly sized strips across the width of the sheet.
■ Place dough strips on baking sheet. Top with cooked taco meat and shredded cheese, adding both liberally. Then, roll up dough with taco meat and cheese inside. Once the rolls are formed, bake for about 10-13 minutes, following bake time on crescent roll dough.
■ While rolls are baking, prepare ingredients for guacamole. Combine all ingredients except tomato in a medium sized bowl and mix. Gently fold in tomato. Then, add extra salt to taste.
■ Remove rolls from oven. Serve hot and dipped in guacamole.

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