Halve the avocados, remove the pit, and using a spoon, widen and deepen the hole where the pit is so you can accommodate more taco filling. Alternatively, use a small paring knife to score the area vertically and horizontally, and then use spoon to carefully remove the small chunks. This is the visually neater method but either way works; set the avocado halves and the flesh that you removed aside.

To a large skillet, add the beef and cook over medium high heat for about 5 minutes, or until beef is cooked through and no longer pink; stir intermittently and crumble beef as it cooks.

Evenly sprinkle the taco seasoning over the beef, add the water, stir to combine, and cook for about 3 minutes.

Turn off the heat and add most of the package of shredded cheese, reserving about 1/2 cup to use for garnishing. Stir to combine and encourage the cheese to melt, it will only take about 1 minute.

Add about 1/4 cup beef to each avocado half, or as desired.

Top with tomatoes, reserved avocado flesh, evenly sprinkle with reserved cheese, garnish with cilantro, and serve immediately. Recipe is best fresh.