Taco-Flavored Stuffed Tomatoes

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 231, total fat 13 G., saturated fats 6 G., proteins 21 G., carbohydrates 9 G., fiber 2 G., cholesterol 67 mg, sodium 409 mg, sugar 5 G.

These ground beef tacos are served not in traditional tortillas, but in fresh tomatoes. Just the thing when you're craving tacos but you're on a diet! Serve as a refreshing summer appetizer or as a main course for a light dinner. If your tomatoes are too firm and difficult to stuff, scoop out some of the flesh from the center to make room.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Beef taco filling

1 tbsp. l. olive oil
2 green onions, chopped
2 cloves garlic, crushed
450 g of ground beef neck
1 heaping tablespoon taco seasoning
0.5 cups canned salsa
Hot sauce to taste

Stuffed tomatoes

6 greenhouse tomatoes
1 tbsp. chopped lettuce
0.5 cup grated Colby-Jack cheese
0.5 cup sour cream
1/4 cup fresh cilantro leaves
1/4 cup pickled jalapeños
Hot sauce to taste
Lime wedges for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, taco seasoning, salsa sauce, hot sauce, green onions, Colby cheese, leaf lettuce, tomatoes, lime

Cooking the dish according to the recipe:

Beef taco filling:

Heat the olive oil in a large skillet over medium-high heat. When hot, add the green onions and garlic. Stir and cook for 30-60 seconds, then add the ground beef. Break up any lumps with a spatula and cook until the meat is completely browned, 3-4 minutes, then drain most of the fat.
Add taco seasoning, salt, salsa, and hot sauce. Stir. Add 1/4 cup hot water and stir. Cook for another 3-4 minutes, until the sauce thickens.

Stuffed tomatoes:

While the taco filling is preparing, stand the tomatoes upright on a cutting board. Using a sharp knife, cut the tops of each one into 6 wedges, without cutting all the way through. Gently pull the tomato wedges apart, exposing the centers so you can stuff them.
Taste the filling and adjust the seasoning if needed. Stuff each tomato with the filling, top with lettuce, cheese, cilantro, and jalapeño, and drizzle with sour cream and hot sauce. Serve with lime wedges.

Categories:

recipe / Calorie content of prepared meals / Stuffed dishes / Summer dishes / Appetizers / Meat appetizers / Food Network - recipes / Tex-Mex