These Taco Stuffed Tomatoes are a delightful twist on the classic taco, replacing the usual shell with a juicy, roasted tomato. The rich taco filling blends perfectly with the sweetness of the tomato, offering a satisfying and flavorful bite. Topped with melted cheese, sour cream, and fresh cilantro, they’re as visually appealing as they are delicious!
- Ingredients:
- 4 large tomatoes
- 1 lb ground beef or turkey
- 1 packet taco seasoning mix
- 1/2 cup onion, finely chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon cilantro, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
Directions:
- Preheat oven to 375°F (190°C).
- Cut the tops off the tomatoes and carefully scoop out the insides, making space for the taco filling.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for 3-4 minutes, until softened.
- Add the ground beef or turkey to the skillet and cook until browned, breaking it up with a spoon.
- Stir in the taco seasoning mix and a splash of water according to the package instructions. Simmer for 2-3 minutes.
- Add the black beans and corn to the mixture, stir, and cook for another 2 minutes until heated through. Season with salt and pepper.
- Stuff each tomato with the taco mixture, pressing down gently to pack it in.
- Place the stuffed tomatoes in a baking dish and top with shredded cheese.
- Bake for 15-20 minutes or until the cheese is melted and bubbly.
- Garnish with sour cream, cilantro, and additional toppings of your choice.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings
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