Baked Stuffed Avocado
This Baked Stuffed Avocado is a cheesy, savory delight perfect for any meal!
Servings: 2 servings
Ingredients
- 1/2 lb ground beef provides the protein base for the stuffing
- 2 tablespoons taco seasoning adds a burst of flavor with spices
- 2 large avocados the star of the dish, creamy and nutritious
- 1/2 cup shredded cheddar cheese offers a gooey, melty texture
- 1/4 cup red enchilada sauce brings a tangy richness to the filling
- sour cream for topping
- salsa for topping
- cilantro for topping
Instructions
- Start by heating a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Once fully cooked, drain any excess fat if necessary. Sprinkle in the taco seasoning and stir to combine well.
- While the beef is cooking, slice the avocados in half and remove the pit. Use a spoon to scoop out a small portion of the flesh to create a cavity for the filling, but be careful not to remove too much. You want to maintain the avocado’s structure.
- In a mixing bowl, combine the cooked ground beef with the shredded cheddar cheese and red enchilada sauce. Stir until everything is well mixed, creating a delicious filling.
- Take the beef and cheese mixture and fill each avocado half generously. Don’t be shy—pack it in there!
- Preheat your oven to 375°F (190°C). Place the stuffed avocados in a baking dish and bake for about 15-20 minutes, or until the cheese is melted and bubbly. The avocados should be warmed through and slightly golden.
- Remove the avocados from the oven and let them cool slightly. Top with a dollop of sour cream, a spoonful of salsa, and a sprinkle of fresh cilantro for a burst of flavor.
Equipment
- Oven
- Skillet
- Baking Dish
- Spoon
Notes
- Look for avocados that yield slightly to pressure for optimal ripeness.
- Consider using ground turkey or chicken for a leaner filling.
- Store leftovers in an airtight container for up to 2 days.