Baked Stuffed Avocados are an easy Mexican recipe stuffed with taco meat and topped with all of your favorite toppings. This is a Keto and low-carb recipe!

Baked Stuffed Avocado


Recently a restaurant close to us came out with a stuffed avocado. Of course theirs is stuffed with Sweet Barbacoa Pork which is fabulous but I don’t always have the time to make it at home. A much simpler and easy alternate to that is to stuff an avocado with taco meat.

A little enchilada sauce on top goes a long way and gives it so much flavor. It’s all about the toppings! I like mine with sour cream, pico de gallo or salsa, and some Cojita cheese. It would also be great with this Creamy Tomatillo Dressing.

Baked Stuffed Avocado


baked stuffed avocado


Baked Stuffed Avocado

Baked Stuffed Avocado

4.56 from 9 votes
Baked Stuffed Avocados - stuffed with taco meat and topped with all of your favorite toppings. This is a Keto and low-carb recipe!
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 avocado halves


  • 1/2 lb ground beef
  • 2 tablespoons taco seasoning
  • 2 large avocados, halved, pitted, and scooped out
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup red enchilada sauce
  • toppings: sour cream, salsa, cilantro


  • Preheat oven to broil.
  • In a large skillet, brown the ground beef and sprinkle with taco seasoning. Add 1/3 cup water and cook until liquid reduces.
  • Place avocados on a baking sheet. Scoop 1/4 of the beef mixture into each avocado. Drizzle one tablespoon of enchilada sauce on top of each beef mixture. Top with 2 tablespoons of cheese. Broil for 3-5 minutes or until cheese is melted and avocados are warm.
  • Top with desired toppings such as sour cream, salsa, or cilantro


Nutritional info does not include toppings.
Serving: 1avocado half, Calories: 293kcal, Carbohydrates: 8g, Protein: 17g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.4g, Cholesterol: 40mg, Sodium: 362mg, Potassium: 679mg, Fiber: 6g, Sugar: 2g, Vitamin A: 393IU, Vitamin C: 11mg, Calcium: 77mg, Iron: 2mg
Cuisine: Mexican
Course: All Recipes