between 5 and 6 Hass avocados, cut in half with pit removed, then hollowed with the flesh.

1 pounds ground beef that is lean and lean

One 1.25-ounce packet of taco seasoning (I utilized a moderate heat reduced sodium)

one 6-ounce container Horizon Organic Mexican Style Shredded Cheese Divided

1/4 cup of water

1 – 2 Roma tomatoes , or your preferred tomato, cut into small pieces

cilantro, used to garnish

The avocados should be cut in half, removed the pit and, using the spoon, expand and deepen the pit between the pit so you can add the taco mixture. Alternately, you can make use of small paring knives to score the surface both horizontally and vertically, and then use a spoon to remove the small pieces. This is the more neat and visually pleasing approach, however either method works. Place the avocado halves as well as the flesh that was removed away.

In a large pan add the beef. cook on medium-high temperature for 5 minutes or until the beef is tender but not pink anymore. Stir frequently and break up the beef while cooking.

Sprinkle the taco seasoning all over the meat, then add the water, stir until combined and cook for approximately 3 minutes.

Switch off the flame and add the bulk of the cheese shredded package leaving around 1/2 cup to garnish. Stir until the mixture is combined and encourage the cheese to melt. it’ll take around 1 minute.

Add approximately 1/4 cup meat to every avocado quarter or as you like.

Serve with tomatoes, the leftover avocado flesh sprinkle with cheese reserved and garnish with cilantro then serve right away. This recipe is best served fresh.

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