Do you need a fun twist to eat up leftover taco meat? This is fast and glorious! When Sara brought me a spicy bowl of pulled pork, the Tacovado was born. This is Tex-Mex in a creamy avocado bowl. 
Tacovado
By: Bekie A
2 ripe avocados cut in half with seed removed
1 cup of cooked seasoned taco meat or veggies (season with your favorite taco seasoning and add in pico for spice)
1 cup of Mexican shredded cheese
4 dashes of salt & pepper
– Place avocados upright on a sheet pan. Sprinkle each with salt and pepper. Top each with 1/4 cup of meat and then 1/4 cup of cheese. Bake for 8 minutes on 350. Top with sourcream or hot sauce. Serves 4.
