Creamy avocados are used instead of shells for these weeknight beef tacos with chipotle flavored sour cream, making for a fun twist on taco night.
This recipe post is sponsored by the makers of HORMEL® Taco Meats because we all have #TacoGoals, and this taco with a twist is a tasty way to meet them.
Have you ever read US Weekly magazine? It’s okay to admit it. I’m with you. I was a serious junkie for about 15 years. I bought the mag every single week, at the grocery store newsstand. I couldn’t even bear to become a subscriber where I would have saved money because as a subscriber the magazine was delivered a whole 2 days later and how could I possibly wait for my Hollywood voyeur fix?
So, in US Weekly, every week there’s a section titled, “Stars…They’re Just Like Us.” They pump their own gas, they walk their own dogs, and GASP, are even spotted without makeup at the grocery store.
Welcome to my non-celebrity life.
This blog post should be titled, “Food Bloggers, They’re Just Like Us.”
We overcommit, we have the best of intentions to meal plan for the week and then don’t, and then after spending the whole day obsessing over food and plotting out recipes for our blogs and oftentimes cooking all day for our job, all of the sudden it’s dinner time and there we are, just like you, digging through the fridge looking for something everyone at the table can eat for dinner because a meal of Red Velvet Cupcakes and Champagne Mojitos probably won’t cut it.
That’s why having a few dinner time shortcuts on hand is always a good idea at our house.
About the Recipe
When Hormel Foods asked me to come up with a few recipes using their 100% natural Taco Meats I had plenty of ideas. And because I’m like so many you with plenty of “stuff” on my proverbial plate, I kept one goal in mind: To keep things really simple.
And as usual, I had to shake things up and add a twist to the traditional taco. But I kept us all in mind because this twist is fast and easy.
For this recipe I bypassed the traditional corn or flour taco shell in favor of one of my favorite fruits, aka vegetables, the mighty avocado.
Packed with heart healthy fatty acids and cholesterol lowering properties, the avocado is a great topper for tacos, so why not really pack in the health benefits by making it our taco delivery vehicle of choice.
I like my avocados warmed or even grilled but my husband prefers his at room temperature. I simply left mine in the toaster oven a little longer before adding the cheese to warm mine more.
One surprising take away was that these stuffed avocado tacos re-heated really well the for lunch the next day. Simply pop one in the microwave for 1 minute or so, and lunch is served.
The convenience of grabbing a package of 100% natural HORMEL® Taco Meats Beef Crumbles from the grocery store refrigerator section makes this recipe a great weeknight dinner savior. Simply heat the meat in a skillet with a little vegetable oil and you’re ready to start topping. The beef is already seasoned and easy to snack on while warming. I speak from experience.
Like any taco bar, we dress these tacos with cheeses (melted cheddar and crumbly Cotija), tomato and a bevy of salsas. The shining star is the chipotle cream drizzle. It adds another layer of smokiness that has become a staple at our house.
If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram with #foodiecrusheats and #TacoGoals.
Taco Stuffed Avocados with Chipotle Cream
- 4 avocados sliced in half and pitted
- 1 tablespoon vegetable oil
- 1 12- ounce package HORMEL® Taco Meats Beef Crumbles
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 chipotle pepper in adobo sauce minced
- 1 teaspoon adobo sauce
- 1/2 cup Cotija cheese crumbles
- 2 medium tomatoes chopped
- 2-3 green onions chopped
- 1/4 cup cilantro leaves chopped
Preheat the oven to 400 degrees F.
Place the avocados, cut side up, on a baking sheet or in a 9 X 13 baking dish. In a large skillet add 1 tablespoon of vegetable oil and warm the HORMEL® Taco Meats Beef Crumbles over medium high heat. Divide the beef crumbles among the avocados. Reserve extra beef crumbles for another use. Sprinkle evenly with cheddar cheese and cook for 10 minutes or until the cheese has melted.
While the avocados are in the oven, mix the sour cream with the chipotle peppers and adobo sauce. Add 1-2 teaspoons of water to thin to your liking.
Garnish the avocado tacos with Cotija cheese, chopped tomatoes, green onion, cilantro and drizzle with the chipotle cream. Sprinkle with cilantro and serve warm.
This post was sponsored by Hormel Foods. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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