Embrace your inner Millennial with this Taco-Stuffed Avocado. It's got everything you love on Taco Tuesday, all inside a creamy avocado half. Make these Taco-Stuffed Avocados for your friends—the recipe serves eight!
What You Need
Original recipe yields 8 servings
1 lb. lean ground beef
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
4 large avocados
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup shredded lettuce
1/2 cup quartered cherry tomatoes
1/4 cup chopped red onions
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Let's Make It
Cook meat with taco seasoning mix as directed on package.
Cut avocados lengthwise in half. Remove and discard pits. Use spoon to scoop avocado flesh into medium bowl; mash with fork. Spoon into avocado shells.
Top with taco meat and remaining ingredients.
How to Peel & Chop Avocados
Insert knife into tip end of whole avocado until knife reaches pit. Rotate knife around pit until avocado is cut lengthwise in half. Gently pull avocado apart by twisting the two halves in opposite directions. Place the half with the pit on a cutting board. Use knife to strike carefully but firmly into the center of the pit; twist to remove. Cut the flesh of each avocado half into slices, without piercing the skin; remove flesh with spoon. Or for chopped avocados, make two sets of perpendicular cuts in the flesh to create a grid pattern before removing flesh with a spoon. For more information check out this video.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.