PRESENTED BY THE INGLES TABLE
By Abby Jackson
Founder of Abby J’s Smokin’ Hot Gourmet & Contributor to The Ingles Table
Photos by Jack Sorokin
This fun and festive recipe is perfect for lunch, or even a light dinner, on the beautiful days of summer. Ripe cherry tomatoes, along with Roasted Garlic Salsa from my line of Abby J’s Gourmet foods, pack a lot of flavor in a relatively small package. By themselves, the avocados are a low-carb favorite, but they can be served with rice and beans for a heartier meal. They’re always a crowd pleaser. Salud!
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.
A low-carb favorite, this fun and festive recipe is perfect for lunch, or even a light dinner.