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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
25 mins
Make sure you've got ripe avos for these! Firm ones are much more difficult to stuff (and not as delicious to eat, obvi.)
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Ingredients
- 1 Tbsp.
extra-virgin olive oil
- 1/4
onion, finely chopped
- 1/2 lb.
ground beef
- 1/2 tsp.
chili powder
- 1/2 tsp.
ground cumin
- 1/2 tsp.
garlic powder
Kosher salt
Freshly ground black pepper
- 1/2 cup
frozen corn
- 2
avocados, halved and peeled
sliced Cheddar
sliced Monterey Jack
- 2 tsp.
freshly chopped cilantro, for garnish
- 1/4 cup
quartered cherry tomatoes
sour cream, for garnish
Directions
- Step 1In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
- Step 2Return skillet to heat and stir in spices, season with salt and pepper, and stir in frozen corn. Cook until corn is warmed through, 2 to 3 minutes more. Remove from heat.
- Step 3Line up chopsticks on either side of avocado, then carefully make slices 1/4” apart, making sure your knife hits the chopsticks. Repeat with remaining avocado.
- Step 4Place avocado on serving plate. Place slices of cheese between each cut, then top with ground beef mixture. Top with sour cream, garnish with cilantro and serve.
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