ADVERTISEMENT

Taco Stuffed Tomatoes

Taco Stuffed Tomatoes

by

ADVERTISEMENT

on to gently scoop out the insides. Set aside the pulp for salsa or sauce.

  • Sprinkle the hollowed tomatoes lightly with salt and turn them upside down on a paper towel to drain while you prepare the filling.
  • For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

    • 2. Cook the Filling

    • In a skillet, cook the ground meat with onion and garlic until browned.
    • Drain any excess fat, then stir in taco seasoning, beans, corn, and a splash of water. Simmer for 3–4 minutes to blend flavors.

    3. Stuff and Bake

    • Preheat oven to 375°F (190°C).
    • Place tomatoes in a baking dish and spoon the taco mixture into each one.
    • Top with shredded cheese and bake for 15–20 minutes, or until the tomatoes are tender and the cheese is melted and bubbly.

    4. Serve with Toppings

    • Let cool slightly, then garnish with your favorite toppings—like sliced avocado, a dollop of sour cream, chopped cilantro, or hot sauce.

    🔄 Tips & Variations

    • Make it vegetarian by skipping the meat and doubling the beans.
    • Use taco-spiced quinoa or rice to stretch the filling even further.
    • Spice it up with chipotle powder, jalapeños, or pepper jack cheese.
    • Make mini versions with roma or smaller tomatoes for appetizers or party snacks.

    🥗 Fresh, Flavorful, and Fun

    Taco Stuffed Tomatoes are the ultimate blend of comfort food and fresh ingredients. They’re a fun twist on a classic that feels both indulgent and wholesome—and they’re sure to be a hit with kids and adults alike. Whether you’re watching your carbs, using up garden tomatoes, or just looking for a creative dinner idea, this recipe checks all the boxes.

    Would you like a printable version or ideas for pairing these with sides like cilantro-lime rice or a crunchy slaw?