Taco Stuffed Tomatoes
Taco Stuffed Tomatoes are a fresh and flavorful twist on taco night. Juicy tomatoes are hollowed and filled with seasoned ground beef, cheese, and classic taco toppings—making them a delicious, low-carb alternative to traditional taco shells. Perfect for summer meals, these stuffed tomatoes are hearty, satisfying, and ready in just 30 minutes.
Servings: 4 servings
Calories: 402kcal
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
Serving: 1stuffed tomato | Calories: 402kcal | Carbohydrates: 21g | Protein: 22g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 761mg | Potassium: 1119mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3714IU | Vitamin C: 52mg | Calcium: 233mg | Iron: 3mg