30-Minute Spicy Dicey Ground Beef Guacamole
A bold twist on traditional guacamole that combines seasoned ground beef with fresh avocados and crumbled queso fresco. The sautéed jalapeños add heat while maintaining texture, and the beef provides hearty protein that transforms this from appetizer to satisfying meal. Perfect for game day gatherings or casual dinners when you want something more substantial than standard guac. The cubed avocados give it the signature 'dicey' texture that sets this version apart from smooth preparations.
Ingredients
Instructions
- 1
Warm avocado oil in large skillet and add ground beef
- 2
Brown beef thoroughly until no pink remains
- 3
Add taco seasoning to beef and stir until well combined
- 4
Heat remaining avocado oil in small skillet and add jalapeño
- 5
Sauté jalapeño then add to beef and stir until well combined
- 6
Add avocados to small bowl and stir in lemon juice
- 7
Salt avocado mixture to taste
- 8
Add beef mixture, tomato and queso fresco to guacamole and gently stir until well combined
Tips
Cube avocados uniformly for the signature 'dicey' texture that gives this dish its name.
Let beef cool slightly before adding to avocados to prevent them from getting mushy.
Use 90/10 lean beef to avoid excess grease that could make the guacamole watery.
Good to Know
Refrigerate up to 2 days. Press plastic wrap directly onto surface to prevent browning.
Cook beef mixture up to 1 day ahead. Add to fresh avocados just before serving.
Serve with tortilla chips, on tacos, or as a topping for nachos.
Common Mistakes
Don't add hot beef directly to avocados to avoid making them mushy.
Don't overmix the final combination to keep avocado pieces intact.
Substitutions
Increase heat level
FAQ
Can I make this vegetarian?
Yes, substitute the ground beef with seasoned black beans or crumbled plant-based meat for a vegetarian version with similar texture.
How long will this keep?
Best consumed within 2 days refrigerated. The avocados will brown over time despite the lemon juice.
Can I use different cheese?
Absolutely. Cotija, feta, or even shredded Mexican blend work well, though each will change the flavor profile slightly.