Serves 4–8 

4 avocados, ripe 

1 lime, juiced 

1 pound ground beef 

1 tablespoon extra virgin olive oil 

1 medium onion, chopped 

2 teaspoons cumin 

½ cup jalapenos, chopped 

2 teaspoons salt 

2 teaspoons pepper 

¾ cup Abby J’s Roasted Garlic Salsa 

½ cup sharp cheddar cheese 

½ cup lettuce, shredded 

½ cup cherry tomatoes, sliced 

½ cup black olives, sliced 

1 dollop of sour cream on each avocado 

Cilantro for garnishing 

Halve and pit avocados. Using a spoon, scoop out a bit of avocado to create a larger well. Squeeze lime juice over all halved avocados (to prevent browning). Set avocado aside to use later. 

In a medium skillet over medium heat, brown the beef until no longer pink and cooked through, about six minutes. Use a wooden spoon to break up beef as it cooks. Remove from heat and drain fat. Place in a bowl and set aside. 

In the same skillet, heat oil. Add onions, jalapeños and cook for about six minutes until tender. Add the beef back into the pan and add cumin. Season with salt and pepper. Add Abby J’s Roasted Garlic Salsa and mix well. 

Fill each avocado with beef mixture, then top with cheese, lettuce, tomatoes and olives. Garnish with cilantro and a dollop of sour cream.