Taco Stuffed Avocados with Chipotle Cream

• Meat

  • 1 12-ounce package Hormel taco meats beef crumbles

• Produce

  • 4 Avocados
  • 1/4 cup Cilantro, leaves
  • 2 Green onions
  • 2 Tomatoes, medium

• Condiments

  • 1 tsp Adobo sauce
  • 1 Chipotle pepper in adobo sauce
  • 1 Salsa

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Dairy

  • 1 cup Cheddar cheese
  • 1/2 cup Cotija cheese crumbles
  • 1 cup Sour cream

Found on foodiecrush.com

Description

Ingredients

• 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
• ½ cup Cotija cheese crumbles
• 2 medium tomatoes, chopped
• 2-3 green onions, chopped
• ¼ cup cilantro leaves, chopped
• Salsa

Directions

• 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.