These southwest fajita stuffed avocados make for a scrumptious yet very filling meal. Great for summer time when avocados and corn are abundant. Plus avocados make for an excellent array of vitamins and minerals. Avocados are high in vitamin K, folate, vitamin C, potassium, vitamin B5 and B6, vitamin E, and more. They are loaded with heart healthy monounsaturated fatty acids, in particular oleic acid. In addition, avocados make for a good source of fiber, with about 25% being soluble and 75% insoluble. Also, make sure the corn you use is organic. Most traditional corn crops are genetically modified and use heavy amounts of toxic pesticides.
- 16 ounces frozen or canned corn (drained)
- 3 large Hass avocados
- 2 tablespoons pickle juice
- 1-1/2 pounds ground beef
- 1-1/4 cup cottage cheese
- 1-2 jalapeños, diced (depending on how much spice you prefer)
- 1 medium yellow onion, peeled and chopped
- 1 red bell pepper, diced
- 1 tablespoon butter
- 1 tablespoon paprika
- 1-1 ounce packet of fajita seasoning
- 1 teaspoon salt
- 1/4 cup water
**Always aim for organic ingredients when possible.**
In a medium sauce pan or dutch oven, add onion and ground beef. Using medium to high heat, brown the beef until throughly cooked, with no pink in the beef remaining.
Drain fat from beef if desired. Add 1/4 cup of water and fajita seasoning packet. Stir until fully mixed. Turn down heat and keep warm until ready to serve.
In a large cast iron skillet or sauce pan, using medium to high heat, melt butter. Add bell pepper and jalapeños. Sauté. This takes around 5 to 10 minutes.
Once peppers are sautéed, reduce to medium heat. Add 1/4 cup of cottage cheese and pickle juice. Stir frequently. The cottage cheese will begin to melt quickly as the pan is hot.
Once the peppers, cheese, and pickle juice is well blended, add the frozen corn or drained canned corn, along with the paprika and salt. Stir until the corn is tender and hot/warm.
Once the corn mixture is fully heated, add 1 cup of cottage cheese. You may need to increase the heat slightly to melt the cheese. This takes around 5 to 7 minutes. Stir frequently and until cheese is mostly or completely melted.
Combine The Dishes
Using a sharp knife, slice the avocados in half, lengthwise. When you feel the knife hit the pit, rotate the avocado, keeping the knife steady, to make a cut all around the pit. Then twist the two halves apart. Safely remove the pit.
Load the avocado halves with ground beef, followed by the corn dish. Serve warm.