Stuffed Avocados

By Kelly Bogard

March 20 was the official beginning of spring. The trees are budding, and the flowers are beginning to bloom. The summer vegetables are starting their journey. There is a spring fruit that’s in full glory right now, though—the avocado. Right now, they are readily available and at a good price!

Avocados have some major health benefits, as well. They are low in cholesterol and high in vitamin E and fiber. Although high in fat, it is the good fat that your body needs. And they are super yummy.

For Stuffed Avocados, you will need…
2 large Haas avocados
1/2 lb. lean ground beef (90 percent lean, if possible)
1 cup yellow onion, chopped
1/2 cup reduced fat Colby Jack cheese, grated
Garlic salt to taste

My husband and I had something similar to this at a little cafe in Grapetown, right outside of Fredericksburg last spring. We absolutely loved the flavors, but it was not as healthy as this version. The dish we had in Grapetown was chicken-fried. And even though I love chicken-fried anything, I wanted to make this recipe more healthy for my family and for yours.

First things, first. Preheat your oven to 425 degrees Fahrenheit. While the oven is preheating, combine the ground beef and yellow onion in a medium sauce pan on the stove. Season with garlic salt and cook over medium heat until the meat is cooked through. Drain off any grease, though you shouldn’t have much since you are using a lean meat. Set aside to cool.

While your meat is resting, half two avocados lengthwise, leaving the skin on and remove the pit. Scoop out a small amount of the flesh to make room for the meat if the pit is not large enough. It certainly was on the ones I used.

Use a small baking dish or ramekin to hold the avocados flesh side up. Lightly sprinkle with garlic salt. Now mound the meat in the void of the avocado.

Sprinkle with the grated cheese to cover the entire top. Bake for 5 to 10 minutes to heat the avocado through and melt the cheese. Serve warm still inside the skin. The skin isn’t to eat, but it works as a bowl for the warm goodness it holds inside.

As you can see, this is a recipe that is so easy to make and you can have it on the table in 30 minutes.

What are some of your favorite spring recipes? I am always looking for suggestions for future blog posts. From all of us at Texas Table Top, enjoy!

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Recipe: Stuffed Avocados

Summary: Light and easy dinner, perfect for spring

Ingredients

2 large Haas avocados
1/2 lb. lean ground beef (90 percent lean, if possible)
1 cup yellow onion, chopped
1/2 cup reduced fat Colby Jack cheese, grated
Garlic salt to taste

Instructions

Preheat the oven to 425 degrees Fahrenheit.
Brown ground meat and onion in a pan over medium heat, seasoning with garlic salt to taste.
Drain any excess grease and set aside.
Cut each avocado in half, length wise, leaving the skin on but removing the pit.
Scoop out a small amount of the flesh of the avocado to make room for the ground meat mixture.
Place the avocados flesh side up in a small baking dish or ramekin.
Sprinkle with garlic salt.
Fill the cavity of the avocado with the ground meat mixture, mounding it over the top.
Sprinkle grated cheese over the top.
Bake in the oven for 5 to 10 minutes, or until the cheese has melted.
Serve warm using the skin as a bowl.