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.
1 lb ground beef
1 packet Taco Seasoning
diced Onions diced
Fiesta Mexican blend Shredded Cheese
Taco Sauce for dipping
Start by cutting and “X” into the top of each tomato and gently pull them apart.
Brown you hamburger, and add in taco seasoning.
Fill the bottom of each tomato with lettuce.
Followed by taco meat, onion, and shredded cheese.
Top with sour cream.
Serve and enjoy!
Serving: 4g | Calories: 326kcal | Carbohydrates: 9g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 788mg | Potassium: 597mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1845IU | Vitamin C: 20.8mg | Calcium: 33mg | Iron: 3.1mg