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Taco Stuffed Tomatoes
These Taco Stuffed Tomatoes are a fresh, summery twist on taco night. Filled with saucy beef and topped your way, they’re ready in under 30 minutes.
👥 8 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●wooden spoon
- ●knife
- ●bowl
📝 Preparation Steps
1
In a large skillet over medium-high heat, add ground beef and onion. Cook, until browned, breaking up beef with a wooden spoon, about ⏱️ 5 minutes. Drain well.
ground beef1 pound
2
Meanwhile, core each tomato to remove the stem. Slice off 1/4-inch of the top of each tomato. Using a sharp paring knife or a small serrated knife, cut around the inside of the tomato to loosen the seeds and inner tomato pieces.
3
While holding the tomato over a bowl, use a small spoon to scoop out the seeds and inner tomato flesh. Dice any large inner tomato pieces and reserve, along with the seeds and juice.
4
Add tomato sauce, cooked rice, taco seasoning, and any reserved tomato pieces and juice to the skillet. Stir to combine and continue to cook until juices begin to thicken, about ⏱️ 10 minutes. Season to taste with salt and pepper.
tomato sauce1 (8-ounce) cantaco seasoning (see note 1)2 tablespoons
5
Remove skillet from heat and cool filling slightly. Working with one tomato at a time, spoon beef filling into a tomato and mound carefully on top. Repeat with remaining tomatoes.
ground beef1 poundlarge tomatoes8
6
Serve your favorite toppings such as shredded cheese, sour cream, and thinly sliced scallions.
Nutrition Facts
calories
194 kcal
fat Content
12 g
serving Size
1 tomato
fiber Content
2 g
sugar Content
5 g
sodium Content
99 mg
protein Content
12 g
cholesterol Content
40 mg
carbohydrate Content
11 g
saturated Fat Content
4 g
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