Taco 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 and salsas.
When there are extra tomatoes coming my way, this is the first recipe I run to. It’s a take on Stuffed Peppers, except the tomatoes stay cold and fresh–no baking required. Each one is filled with spiced ground beef, browned onions, a little bit of rice, and the inside of the hollowed-out tomatoes for an easy, economical dinner that everyone loves.
This healthier spin on traditional tacos is perfect for this time of year. Taco stuffed tomatoes are delicious, deliver all the traditional flavor you crave, and make yummy use of seasonal produce. Saving money, savoring flavors- that’s what I call a real recipe win with these tomato tacos!
Summer’s coming. It may not be here quite yet, but this record rain we’ve had plus the warm weather means fruits & veggies are already growing like weeds in central Virginia.
I was shocked to discover both local grocery stores I went to earlier this week both already had locally grown tomatoes on the produce shelves. Full grown, beautiful vine ripened tomatoes. It’s a bit early in the season, but I wasn’t going to complain. I love a good tomato. My own may be growing everyday in the garden, but for right now they’re still tiny little green marbles. I was so happy to see them in the store already. And in abundance. They aren’t the mealy mass produced kind I have to make due with in the colder months either.
Nope, these beauties were plump & juicy. Firm enough to handle anything I wanted to do with them, but their flesh still melted in my mouth. Any time I can enjoy a good tomato sandwich before the end of June is a good day. I couldn’t just stop there though. I stocked up ready to enjoy several family favorites- especially these cheddar bacon ranch stuffed tomatoes & these tuna melt stuffed tomatoes.
4-6 large tomatoes
1 pound ground beef
2 tablespoons taco seasoning
4 cups spinach, chopped
1/2 cup corn *fresh or frozen
1/4 cup sharp cheddar cheese *optional
1 tablespoon cilantro, chopped
Remember It Later
This recipe! Pin it to your favorite board NOW!Pin
1. Preheat oven to 375.
2. Slice the top off the tomatoes and scoop out all the pulp. Place in a baking dish.
3. Brown the ground beef in a large saute pan. Once cooked through, add the taco seasoning.
4. Add the spinach and corn. Cook until the spinach is wilted and everything is fully mixed together.
5. Stuff the tomatoes with the beef mixture. Use any leftover beef in the bottom of the baking dish.
6. Sprinkle with cheese.
7. Bake for 15 minutes or until cheese is melted. Top with the cilantro and serve.