Taco Stuffed Avocados

Stuffing avocados with taco meat is a brilliant idea I wish I could take credit for. Topping them with a chipotle laced sour cream? Genius. I also didn't think of that one myself. Make this fun taco night variation soon, while the avocados are still cheap and in season.

Taco Stuffed Avocados
-adapted from foodiecrush.com

-1 lb hamburger
-taco seasoning for that hamburger of your choice (the only thing I had ready to go in my house was the chicken taco seasoning from Penzeys. Don't tell the chickens I used it on beef)
-4 avocados (mine were small, which I admit made me feel better since I was going to eat an entire avocado)
-1 cup cheese to melt on the avocados
-1 cup sour cream (or plain Greek yogurt if you are me and are out of sour cream)
-1 chipotle in adobo, chopped
-1 t. adobo sauce from that can of chiles

Brown meat and add taco seasonings of your choice. Cut avocados in half. Pile meat mixture on each half, place in baking dish, and sprinkle with cheese. You probably won't use all the meat. I used the extra meat to fill soft shell tacos for my 7 year old.  Bake at 400 degrees for 10 minutes. Meanwhile, mix sour cream/yogurt with the chile and adobo sauce (did you know you can freeze the other chipotles in the can? They also keep in the fridge for a bit). Serve avocado halves topped with chipotle cream, salsa, and a squeeze of lime (plus whatever other taco toppings you enjoy. It was slim pickins' here tonight).