Let’s taco ‘bout it. Weekday meals can sometimes be a challenge, but they don’t have to be. They should be filling and nourishing and hit the table in 30 minutes or less. Taco Stuffed Avocados are the perfect weekday meal for busy families or even someone cooking for one. A low-carb, gluten free, healthy dinner in under 30 minutes.
After a long day at work, who wants to cook anything that takes longer than 30 minutes? Not me. This is definitely a meal fit for a multi-tasker. While the taco meat is cooking, chop all of the veggies and prepare the avocados. By the time you’re done, your meat should be cooked and you’ll be ready to assemble the avocado boats.
Keeping things during the week as simple as possible has always been my jam. On the weekends is when I don’t mind spending hours in the kitchen trying new recipes!
Ingredients:
1 pound ground beef
1 tablespoon Chili Powder
½ teaspoon Salt
¾ teaspoon Cumin
¼ teaspoon Garlic Powder
¼ teaspoon Onion Powder
4 ounces tomato sauce
3 avocados halved
1 cup shredded cheddar cheese
¼ cup cherry tomatoes sliced
¼ cup lettuce shredded
cilantro
fresh limes
Directions:
- Add the ground beef to a medium sized sauce pan. Cook over medium heat until browned.
- Drain the grease and add the seasonings and the tomato sauce. Stir to combine. Cook for about 3-4 minutes.
- Remove the pit from the halved avocados. Fill up the avocados with taco meat. Sometimes, I scrape out a little of the avocado to make room for more meat. Top with cheese, tomatoes, lettuce, and cilantro. If desired, squeeze a little fresh lime juice on each avocado boat.
- You can use the extra avocado for toppings or make guacamole.
