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Keto Taco Stuffed Avocados - A Fast, Flavor-Packed Low-Carb Meal

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Avocados: 3 large, ripe but firm (gives you 6 halves)
  • Ground beef: 1 pound (80/20 or 85/15 works well)
  • Onion: 1/2 small, finely diced
  • Garlic: 2 cloves, minced
  • Tomato paste: 1 tablespoon (for depth and body)
  • Beef broth or water: 1/4 cup (helps bloom the spices)
  • Cheddar or Mexican blend cheese: 1 cup, shredded
  • Olive oil or avocado oil: 1 tablespoon
  • Fresh lime: 1, cut into wedges
  • Fresh cilantro: A small handful, chopped
  • Salt and pepper: To taste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4–1/2 teaspoon crushed red pepper or cayenne (optional, for heat)
  • 1/2 teaspoon salt, plus more to taste
  • Sour cream or full-fat Greek yogurt
  • Pico de gallo or diced tomatoes (watch portions for carbs)
  • Jalapeño slices
  • Shredded lettuce
  • Hot sauce
  • Pickled onions

Method
 

  1. Prep the avocados: Halve them lengthwise, remove the pits, and carefully scoop out a little extra flesh to create a deeper “bowl.” Reserve the scooped avocado in a small bowl for later. Squeeze a touch of lime over the cut surfaces to prevent browning.
  2. Brown the beef: Heat oil in a skillet over medium-high. Add the onion and cook 2–3 minutes until softened. Stir in garlic for 30 seconds. Add ground beef, breaking it up with a spatula, and cook until no longer pink. Drain excess fat if needed.
  3. Season it right: Sprinkle in the taco seasoning and stir in tomato paste. Pour in the broth or water. Simmer 2–3 minutes, stirring, until saucy and fragrant. Taste and adjust salt.
  4. Fortify the filling: Mash the reserved avocado lightly and fold it into the taco meat for extra creaminess and healthy fat. This helps the filling stay put in the avocado shells.
  5. Assemble: Nestle the avocado halves on a platter. Spoon hot taco meat into each half, mounding it slightly. Top with shredded cheese so it melts from the heat of the meat. If you like it extra melty, pop under a broiler for 30–60 seconds—watch closely.
  6. Finish with freshness: Add cilantro, a squeeze of lime, and any optional toppings you enjoy. A small dollop of sour cream and a few jalapeño slices add a great contrast.
  7. Serve: Enjoy warm with a fork and spoon. Each half is hearty; plan on 1–2 halves per person depending on appetite.