Taco Tomatoes: A Flavorful Twist on a Classic Favorite

Craving tacos but looking for a lighter, refreshing twist? Taco Tomatoes are the perfect solution! This recipe takes all the deliciousness of classic tacos and serves them in juicy, ripe beefsteak tomatoes. It’s a fun and healthy way to enjoy taco night, adding a burst of flavor and freshness to your meal.

Every time I make Taco Tomatoes, my husband lights up with excitement, and the kids gather around the kitchen, eagerly waiting for dinner. It all started when I was looking for a healthier alternative to our beloved taco nights. I stumbled upon this idea, and it quickly became a staple in our household. The first time I served it, everyone was skeptical, but one bite was all it took to win them over. Now, Taco Tomatoes are requested almost every week, and it’s a joy to see my family enjoy this delightful dish.

Why These Taco Tomatoes

• Healthier Alternative: By swapping out taco shells for fresh tomatoes, you’re adding a healthy dose of vitamins and cutting down on carbs.
• Flavorful and Juicy: The combination of seasoned ground beef, melted cheese, and crisp lettuce inside a ripe tomato is simply irresistible.
• Easy to Make: With just a few simple steps, you can have a delicious meal on the table in no time.

Ingredients

• 1 Tbsp. (15 ml) extra-virgin olive oil
• 3/4 lb. (340 g) ground beef
• 1 medium onion, chopped (about 150 g)
• 1 (1-oz./28 g) packet taco seasoning
• 4 large, ripe beefsteak tomatoes (about 800 g)
• 1/2 cup (60 g) shredded Mexican cheese blend
• 1/2 cup (30 g) shredded iceberg lettuce
• 1/4 cup (60 g) sour cream

Directions

1. Prepare the Beef Filling:
   • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
   • Add the ground beef and taco seasoning to the skillet. Cook, breaking up the meat with a wooden spoon, until fully browned and no longer pink, approximately 8 minutes. Drain any excess fat.
2. Prepare the Tomatoes:
   • Flip the tomatoes so they are stem-side down. Carefully cut each tomato into 6 wedges, being cautious not to slice all the way through, allowing the wedges to stay connected at the base. Gently spread the wedges open to create a space for the filling.
3. Assemble the Taco Tomatoes:
   • Evenly distribute the cooked taco meat among the prepared tomatoes. Top each tomato with shredded Mexican cheese blend, shredded iceberg lettuce, and a dollop of sour cream.

Notes

• Substitutions: Feel free to substitute ground beef with ground turkey or chicken for a leaner option. You can also use Greek yogurt in place of sour cream for a tangy twist.
• Additions: For extra flavor, consider adding chopped cilantro, diced avocado, or a splash of hot sauce.
• Nutritional Info: This recipe is high in protein and vitamins while being low in carbs, making it a great choice for those following a low-carb or keto diet.