• 2 medium avocados, peeled and mashed

  • 3 tablespoons mayonnaise

  • 2 tablespoons of fresh green lemon juice

  • 1 tablespoon of vegetable oil

  • 1/2 pound low-fat ground beef

  • 1/4 cup chopped onions

  • 3 garlic cloves, minced

  • 1 cup boiling water

  • 1 cube of chicken broth

  • 2 tomatoes, diced, undrained

  • 2 cups hot white rice

  • Flour tortillas for burrito, warm

  • 1/3 cup cheese


  • Mix the avocados, mayonnaise, and lemon juice in a small bowl. Cover and set aside.

  • Heat oil in large skillet and brown mince over medium-high heat, stirring occasionally, about 6 minutes.

  • Add the garlic and onion. Cook over medium heat, stirring occasionally, for 2 minutes.

  • Dissolve the chicken bouillon cube in boiling water. Put the chicken stock and tomatoes in the minced meat mixture. Boil over high heat. Simmer and bring to a boil, stirring occasionally, until preparation thickens, about 15 minutes.

  • Spread avocado mixture on tortillas; Top with hot rice, add minced meat mixture and then cheese. Add chili to add flavor, if desired.