Taco Stuffed Avocados

Ingredients:

Directions:

1. Halve the avocados, remove the pit, and using a spoon, widen and deepen the hole where the pit is so you can accommodate more taco filling. Alternatively, use a small paring knife to score the area vertically and horizontally, and then use spoon to carefully remove the small chunks. Set the avocado halves and the flesh that you removed aside. To a large skillet, add the beef and cook over medium high heat for about 5 minutes, or until beef is cooked through and no longer pink; stir intermittently and crumble beef as it cooks. Evenly sprinkle the taco seasoning over the beef, add the water, stir to combine, and cook for about 3 minutes. Turn off the heat and add most of the package of shredded cheese, reserving about 1/2 cup to use for garnishing. Stir to combine and encourage the cheese to melt, it will only take about 1 minute. Add about 1/4 cup beef to each avocado half, or as desired. Top with tomatoes, reserved avocado flesh, evenly sprinkle with reserved  cheese, garnish with cilantro, and serve immediately.