Ingredients
Method
- Halve the avocados, remove the pit, and using a spoon, widen and deepen the hole where the pit is so you can accommodate more taco filling. Alternatively, use a small paring knife to score the area vertically and horizontally, and then use spoon to carefully remove the small chunks. This is the visually neater method but either way works; set the avocado halves and the flesh that you removed aside.
- To a large skillet, add the beef and cook over medium high heat for about 5 minutes, or until beef is cooked through and no longer pink; stir intermittently and crumble beef as it cooks.
- Evenly sprinkle the taco seasoning over the beef, add the water, stir to combine, and cook for about 3 minutes.
- Turn off the heat and add most of the package of shredded cheese, reserving about 1/2 cup to use for garnishing. Stir to combine and encourage the cheese to melt, it will only take about 1 minute.
- Add about 1/4 cup beef to each avocado half, or as desired.
- Top with tomatoes, reserved avocado flesh, evenly sprinkle with reserved cheese, garnish with cilantro, and serve immediately. Recipe is best fresh.
Nutrition
Notes
Ingredient Swap: I often use ground turkey or a plant-based crumble when I want a lighter version, and the taco seasoning works just as well.
Storage Tip: These are best assembled right before serving, but you can keep the cooked taco meat in a sealed container in the fridge for up to 3 days for quick assembly later.
Make-
Ahead Trick: Prep your avocado halves and dice the tomato up to an hour in advance, then store them tightly wrapped in the fridge to prevent browning.
Common Mistake: Be careful not to overcook the beef after adding the seasoning and water, or the filling can become dry.
Three minutes is usually perfect.
Serving Suggestion: I love to add a squeeze of fresh lime juice over the top just before eating.
It brightens up all the rich, savory flavors beautifully.
Equipment Note: A melon baller is my secret tool for neatly scooping out the avocado to make a perfect little bowl.
A regular spoon works fine, but this gives you more control.
Personal Touch: Don't toss that scooped-out avocado flesh.
I always mix it right into the taco meat or use it as a creamy topping, which adds wonderful texture.