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.
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
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.