Stuffed Tomatoes
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
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Servings
8 servings
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Calories
194 kcal
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Course
Main Course
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Cuisine
Mexican
Stuffed Tomatoes
Report
These taco-flavored Stuffed Tomatoes make a perfect, unfussy end-of-summer meal, when the nights are still hot and good tomatoes are plentiful. This easy low-carb recipe comes together in under half an hour, all in one skillet, using ground beef, zesty taco seasoning, and then loaded up with your favorite toppings.
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Ingredients
- 1 pound ground beef (see note 1)
- 1/2 medium onion finely chopped
- 8 large tomatoes (see note 2)
- 1 (8 ounce) can tomato sauce
- 1/2 cup cooked rice (see note 3)
- 1 packet taco seasoning homemade or store-bought (see note 4)
- Salt and freshly ground black pepper
- shredded cheddar cheese for serving (see note 5)
- sour cream for serving
- thinly sliced scallions for serving
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve with shredded cheese, sour cream, scallions, and all your favorite toppings.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Beef: These easy stuffed tomatoes are also delicious with ground turkey or chicken.
- Tomatoes: Only make this recipe with tomatoes that you'd want to eat raw. Leave the bland, pithy, store-bought tomatoes out of it.
- Rice: Use any kind of cooked rice or grain you have: brown rice, leftover Cilantro Lime Rice, long-grain rice, or even cooked quinoa.
- Taco seasoning: A store-bought packet works great. To DIY a packet's worth of homemade taco seasoning, whisk together 1 tablespoon chili powder, 1 1/2 teaspoons ground cumin, 3/4 teaspoon paprika, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne pepper, and salt to taste (I like 1/2 teaspoon). Add 1 teaspoon cornstarch if you prefer a thickener in your taco seasoning.
- Toppings: Try scallions, avocado or guacamole, shredded cheese, sour cream, Fritos, or crumbled tortilla chips.
- Yield: This recipe makes 8 hearty Stuffed Tomatoes burst with meaty taco flavors.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 tomato
Calories
194kcal
(10%)
Carbohydrates
11g
(4%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Cholesterol
40mg
(13%)
Sodium
99mg
(4%)
Potassium
594mg
(17%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1575IU
(32%)
Vitamin C
26mg
(29%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1 tomato | |
| Calories | 194kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 99mg | 4% |
| Potassium | 594mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1575IU | 32% |
| Vitamin C | 26mg | 29% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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