Ingredients
1 tbsp. extra-virgin olive oil
1/4 onion, finely chopped
1/2 lb. ground beef
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
1/2 c. frozen corn
2 avocados, halved and peeled
sliced Cheddar
sliced Monterey Jack
2 tsp. freshly chopped cilantro, for garnish
1/4 c. quartered cherry tomatoes
sour cream, for garnish
Preparation
Step 1In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat. Step 2Return skillet to heat and stir in spices, season with salt and pepper, and stir in frozen corn. Cook until corn is warmed through, 2 to 3 minutes more. Remove from heat. Step 3Line up chopsticks on either side of avocado, then carefully make slices 1/4” apart, making sure your knife hits the chopsticks. Repeat with remaining avocado. Step 4Place avocado on serving plate. Place slices of cheese between each cut, then top with ground beef mixture. Top with sour cream, garnish with cilantro and serve.
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