Ingredients
Method
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
- Stir in the sugar-free taco seasoning and water. Simmer for 5 minutes until the liquid reduces slightly.
- Halve the avocados lengthwise and remove the pits. Scoop out a small amount of the avocado flesh from the center of each half to make more room for the filling. Mash the scooped-out flesh and mix it into the taco meat filling.
- Spoon the meat mixture evenly into the four avocado halves.
- Top each stuffed avocado half with shredded cheddar cheese. Place on a baking sheet.
- Bake at 375 degrees Fahrenheit for 8 to 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven. Top with a dollop of sour cream and a sprinkle of fresh cilantro before serving.
Notes
Ingredient Swap: I often use ground turkey or chicken instead of beef for a lighter option, and it works just as well with the taco seasoning.
Storage Tip: These are best eaten fresh, but you can store leftover filling separately in the fridge for up to two days and stuff fresh avocado halves when ready to serve.
Make-
Ahead Trick: You can brown the taco meat a day in advance.
Just reheat it gently before stuffing the avocados to keep everything tasting fresh.
Common Mistake: Be careful not to over-bake the avocados.
I keep a close eye after 8 minutes, as they can turn bitter and mushy if heated too long.
Serving Suggestion: I like to add a squeeze of lime juice right before serving.
It cuts through the richness and brightens up all the flavors beautifully.
Equipment Note: If you don't want to turn on the oven, I sometimes just pop them under the broiler for a minute or two to melt the cheese quickly.