Taco night is always a hit, but when you want something lighter, Taco Stuffed Tomatoes are a solid swap. You get all the seasoned beef and melty cheese, but the tomatoes replace the tortillas, keeping things fresh and low-carb.
The beefy filling still gives you the classic taco flavor, but the tomatoes bring in a fresh bite that balances everything out. It’s an easy way to change things up, especially when tomatoes are in season.
They’re also great for gatherings! Just prep the tomatoes and let guests add their own toppings like jalapeños, black olives, or avocado. Simple to make and always a crowd-pleaser.
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Ingredients
- Extra-virgin olive oil
- Ground beef – 80/20 ground beef is perfect for this recipe.
- Onion – You can use a sweet onion or a regular onion. You’ll need about 1 cup chopped onion.
- Taco seasoning – Any kind works!
- Beefsteak tomatoes – Look for big, juicy tomatoes.
- Mexican cheese blend – Or you can use shredded cheddar.
- Iceberg lettuce
- Sour cream
- Jalapeno & black olives – For garnishing.
How to Make Taco Stuffed Tomatoes
- Warm olive oil in a skillet over medium heat.
- Add the chopped onion and sauté until it softens, about 5 minutes.
- Stir in the ground beef and taco seasoning. Cook, breaking up the meat, until browned and fully cooked—around 8 minutes. Drain the fat.
- Place each tomato stem-side down. Slice each into 8 sections, stopping before you cut all the way through, so the wedges stay connected. Gently pull them apart to open.
- Spoon the cooked beef mixture evenly into each tomato.
- Sprinkle with shredded cheese, then top with lettuce and a spoonful of sour cream. Add jalapeños and olives to garnish.
- Serve right away.
Step-By-Step Process
Chef Jenn’s Tips
- Use ripe but firm tomatoes so they hold their shape after cutting and stuffing.
- Don’t overcook the beef; it should stay juicy.
- Customize with your favorite toppings like guacamole, salsa, or crushed tortilla chips.
- Swap in ground turkey or chicken if you want a leaner version.
Recommended
Make It A Meal
Pair these stuffed tomatoes with sides like corn salad, cilantro rice, or refried beans. They also work well with tortilla chips and salsa for a fun, casual meal.
Storage
Best served fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat gently in the microwave; just know the tomatoes will soften more.
Taco Stuffed Tomatoes
Ingredients
- 1 tablespoon extra-virgin olive oil
- ¾ pound ground beef
- 1 medium onion chopped
- 1 ounce taco seasoning packet
- 4 large beefsteak tomatoes ripe
- ½ cup Mexican cheese blend shredded
- ½ cup iceberg lettuce shredded
- ¼ cup sour cream
- jalapenos for garnishing
- black olives for garnishing
Instructions
- Warm olive oil in a skillet over medium heat.
- Add the chopped onion and sauté until it softens, about 5 minutes.
- Stir in the ground beef and taco seasoning. Cook, breaking up the meat, until browned and fully cooked—around 8 minutes. Drain the fat.
- Place each tomato stem-side down. Slice each into 8 sections, stopping before you cut all the way through, so the wedges stay connected. Gently pull them apart to open.
- Spoon the cooked beef mixture evenly into each tomato.
- Sprinkle with shredded cheese, then top with lettuce and a spoonful of sour cream. Add jalapeños and olives to garnish.
- Serve right away.
Notes
Chef Jenn’s Tips
- Use ripe but firm tomatoes so they hold their shape after cutting and stuffing.
- Don’t overcook the beef—it should stay juicy.
- Customize with your favorite toppings like guacamole, salsa, or crushed tortilla chips.
- Swap in ground turkey or chicken if you want a leaner version.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.