Avocados filled with spicy beef, topped with fresh salsa and sour cream, ideal for a quick low-carb dish.
# What you need:
→ Meats
01 - Ground beef (80/20 blend), 9 ounces
→ Vegetables
02 - Large ripe avocados, 2 whole, halved and pitted
03 - Tomato, 1 small, diced
04 - Red onion, 1/4 small, finely chopped
05 - Jalapeño, 1 small, seeded and minced (optional)
06 - Fresh cilantro, 2 tablespoons, chopped
07 - Garlic clove, 1, minced
08 - Lime, 1, juiced
→ Dairy
09 - Sour cream, 1/3 cup
10 - Shredded cheddar or Mexican cheese blend, 1/2 cup
→ Spices & Seasonings
11 - Chili powder, 1 teaspoon
12 - Ground cumin, 1/2 teaspoon
13 - Smoked paprika, 1/2 teaspoon
14 - Dried oregano, 1/2 teaspoon
15 - Salt, 1/2 teaspoon
16 - Ground black pepper, 1/4 teaspoon
→ Oils
17 - Olive oil, 1 tablespoon
# How to make it:
01 - Combine diced tomato, finely chopped red onion, minced jalapeño, fresh cilantro, half the lime juice, and a pinch of salt in a small bowl. Mix gently and set aside.
02 - Heat olive oil in a skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until fully browned, approximately 5 minutes.
03 - Stir in minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper into the browned beef. Cook for 2 minutes until aromatic. Remove from heat.
04 - Halve avocados and remove pits. Carefully scoop out a small amount of flesh from each half to create a larger cavity. Reserve the scooped avocado flesh for the salsa.
05 - Dice the reserved avocado flesh and gently fold it into the prepared salsa mixture.
06 - Squeeze the remaining lime juice over the avocado halves to prevent browning.
07 - Divide the taco meat evenly among the avocado halves. Top with shredded cheese while the meat is still warm to promote melting.
08 - Spoon salsa mixture over each stuffed avocado. Add a generous dollop of sour cream on top. Serve immediately.
