Ingredients
Method
- Brown ground beef and scallions in a large skillet, breaking up the meat with a wooden spoon. Cook for 8 minutes until browned and cooked through.
- Stir in taco seasoning and water. Continue stirring until the sauce forms and thickens.
- Slice avocados in half and remove the seed.
- Peel the avocados. Gently score one end of each avocado half with a knife, then peel the skin off like an orange. Avoid squeezing the avocado.
- Scoop out a small amount of extra flesh from the pit area of each avocado half to create a round space.
- Dip the base of each avocado half first in sour cream, then in crushed tortilla chips.
- Place the avocado halves, chip-side down, in the air fryer.
- Spoon the taco meat into each avocado half.
- Take 2-3 small diced pieces of cheese and push them into the taco meat.
- Top with the remaining crushed chips.
- Air fry at 350°F for 10 minutes.
- Remove the avocados from the air fryer and serve with sides of sour cream, tomatoes, and green onions.
Notes
Ingredient Flexibility: I often use ground turkey or a plant-based crumble instead of beef, and it works wonderfully with the taco seasoning.
Just add a tiny bit of oil to the pan if using a leaner protein.
Avocado Handling: The peeling method described is my favorite trick.
I learned the hard way that squeezing the avocado while peeling it makes the final texture too mushy after cooking.
A gentle hand is key.
Make-
Ahead Strategy: You can brown the taco meat a day in advance and store it in the fridge.
Reheat it gently before stuffing the avocados.
This cuts the active prep time in half when you're ready to cook.
Common Mistake: Don't skip dipping the avocado base in sour cream before the chips.
It acts as the essential "glue" for that crispy crust.
Without it, the chips just fall off.
Serving Suggestion: I love serving these right on the plate with the extra toppings in little piles around them.
The cool sour cream and fresh tomatoes balance the hot, creamy avocado perfectly.
Storage Note: These are best enjoyed immediately.
If you have leftovers, store the components separately.
The reheated avocado will be very soft, but the flavors are still great.
Equipment Note: No air fryer? No problem.
I've baked these on a parchment-lined sheet at 400°F for about 12-15 minutes until hot and the cheese is melted.
The chip coating won't be *quite* as crisp, but it's still delicious.