Nacho Beef Stuffed Avocados
Gluten-free | Sugar-free | Dairy-free | Grain-free | Vegetarian/vegan option
The flavours of this dish are fantastic! Everything marries together so well you will want to eat it repeatedly. Creamy avocado combined with lightly spiced nacho beef and topped with chunky salsa makes a perfectly balanced dish. It takes mere minutes to make, and you will be rewarded with fabulous flavours despite its simplicity.
You can make this dish with a tasty meat filling. However, I've given you a vegetarian and vegan option as well.
Hints, Tips & Tricks
For a vegetarian nacho mixture, finely dice vegetables of choice like eggplant, mushrooms, zucchini and asparagus and replace the minced meat.
This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.
- 1 tbsp Bridget's Sticky Sauce
- 1 small onion, finely chopped or minced in a small food processor
- ½ tbsp finely chopped garlic
- 200 g (7 oz) minced lean beef, lamb, pork or chicken (see notes for vegetarian option)
- 1 tsp smoked paprika
- 1 tsp cumin powder
- Pinch of chilli flakes or 1 red chilli, finely chopped, optional
- Mineral salt and freshly ground black pepper
- 1 medium-sized ripe but firm tomato, finely diced
- 2 tsp minced onion
- ½ tsp finely chopped garlic
- 1 small lemon or lime, juiced
- A small handful of fresh herbs such as coriander, mint, chives or basil, finely shredded
- 2 small-medium sized ripe avocados
- 2 tbsp unsweetened coconut yoghurt to serve
- A small sprinkle of fresh herbs to serve
- Into a frying pan or wok, heat the sticky sauce on medium heat quickly, followed by ¾ of the onion. Hold back two teaspoons of the minced onion for the salsa, add the remaining onion and garlic, and stir fry for a couple of minutes.
- Add the minced meat, turn the heat up to medium to high, and stir fry to break up the mince. Add the paprika, cumin, and chilli if using, and continue to cook, occasionally stirring, for a couple of minutes until the meat is cooked. Season with salt and pepper to taste.
- While the meat cooks, you can make the salsa by mixing the tomato, reserved minced onion, garlic and juice of ½ a lemon or lime. Add the herbs and season with a bit of salt and pepper. Taste for flavour by adding more lemon or lime juice, salt and pepper; if you like, add a little chilli.
- When ready to serve your dish, cut the avocados in half and remove the pip. Fill the avocados with the warm nacho beef mixture and top with some salsa, a spoon of coconut yoghurt and a few extra herbs.
- If you are eating this later, slice and fill the avocados just before you are ready to serve to prevent the avocados from going brown.
- You can freeze the mince for up to 3 months or store it in the fridge for up to 5 days.