Taco Stuffed Avocados with Chipotle Cream
Description
This amazing dish is like a taco without the taco shells and are replaced with healthy avocados instead. It's simple and quick, you don't even need to brown ground beef and add any seasonings. The taco beef crumbles are already cooked and seasoned for you
Ingredients
4 avocados, sliced in half and pitted
1 T. vegetable oil
12 oz. package Taco Meats Beef Crumbles (Hormel)
1 c. shredded Cheddar cheese
1 c. sour cream
1 chipotle pepper in adobo sauce, minced
1 t. adobo sauce
1-2 t. water
½ c. Cotija cheese crumbles
2 medium tomatoes, chopped
3 green onions, chopped
¼ c. cilantro leaves, chopped
salsa
Directions
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Preheat oven to 400 degrees.
Wash veggies; chop.
Put avocados, cut side up, on a baking sheet or in a 9 X 13 baking dish.
In a large skillet, add the oil; warm the Taco Meats Beef Crumbles over medium-high heat.
Divide the beef crumbles evenly among the avocados. Reserve any extra beef crumbles for another use or serve them on the side, if you prefer. Sprinkle evenly with Cheddar cheese; bake for about 10 minutes or until the cheese has melted.
While the avocados are baking, mix together the sour cream with the chipotle peppers and the adobo sauce. Add 1-2 t. water to thin to desired consistency.
Garnish the avocado tacos with Cotija cheese, chopped tomatoes, green onion, cilantro, then drizzle with the chipotle cream. Sprinkle with cilantro; serve warm.