Description
Quick and healthy taco stuffed avocados featuring creamy avocado halves filled with savory taco meat, cheese, and toppings. Perfect for an easy sheet pan dinner.
Ingredients
Scale
- 2 ripened avocados, halved and pitted
- 3/4 cup cooked taco meat
- 1/4 cup diced fresh tomatoes or salsa
- 1/2 cup shredded Mexican or cheddar cheese, divided
Instructions
- Preheat your oven to 400°F (200°C).
- Scoop a bit of avocado flesh from the halves to make room for the filling. Optionally mix the scooped-out flesh into the filling.
- In a bowl, combine taco meat, tomatoes or salsa, and half of the shredded cheese. Stir to combine.
- Fill each avocado half generously with the taco mixture.
- Top the filled avocados with the remaining shredded cheese.
- Place the avocados in a muffin tin or snug baking dish to prevent tipping.
- Bake for 8–10 minutes, or until cheese is melted and bubbly.
- Let cool slightly before serving. Scoop with a spoon or eat directly from the skin.
Notes
- Use a muffin tin to keep avocados stable while baking.
- Overbaking can make avocados mushy—check after 7 minutes.
- Add salsa or olive oil to the meat if it seems too dry.
- Use foil rings to stabilize avocados if you don’t have a muffin tin.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/2 avocado, stuffed
- Calories: 259
- Sugar: 0g
- Sodium: 153mg
- Fat: 22g
- Saturated Fat: Varies based on cheese used
- Unsaturated Fat: Primarily from avocado
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 29mg