Description
Taco Tomatoes are a creative and delicious way to enjoy the flavors of a taco without the traditional shell. Fresh tomatoes are hollowed out and filled with seasoned ground beef, cheese, and classic taco toppings. This low-carb, gluten-free dish is perfect for a light lunch, dinner, or appetizer.
Ingredients
1 Tbsp. extra-virgin olive oil
3/4 lb. ground beef
1 medium onion, chopped
1 (1-oz.) packet taco seasoning
4 large, ripe beefsteak tomatoes
1/2 c. shredded Mexican cheese blend
1/2 c. shredded iceberg lettuce
1/4 c. sour cream
Instructions
Step 1
In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat.
Step 2
Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges.
Step 3
Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Appetizer
- Method: Baking, Broiling
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg