°15 ml (1 tbsp.) olive oil
°1/2 chopped onion
°15 ml (1 tbsp.) minced garlic
°250 g (about 1/2 lb) lean ground beef
°10 ml (2 tsp.) chili seasoning
°60 ml (1/4 cup) salsa
°4 avocados from Mexico
°2 plum tomato
°250 ml (1 cup) grated yellow cheddar cheese
°125 ml (1/2 cup) minced romaine lettuce
°125 ml (1/2 cup) 14% sour cream
Preheat barbecue to medium.
In a skillet, heat the oil over medium heat. Cook the onion and garlic for 1 minute.
Add the ground beef and cook for 5 minutes, breaking up the meat with a wooden spoon, until it has lost its pink color.
Add chili seasoning and salsa. Cook for 3 to 5 minutes.
Cutting avocados in half and removing the pits.
On the hot, oiled barbecue grill, cook the avocado halves for 1 to 2 minutes.
Place the avocados on an aluminum tray. Top the avocados with the beef mixture. Cover with tomatoes and cheddar.
Place the tray on the hot grill of the barbecue. Close the lid and cook for 6 to 8 minutes.
When ready to serve, top avocados with romaine lettuce and sour cream.