Fresh summer tomatoes make the perfect vessel for a blend of herbs and spices, ground beef, and melted Mexican cheese.
Taco Stuffed Tomatoes are the recipe you need this summer.
If you are a gardener, and you have tomato plants growing; then you probably know how many of those juicy red balls you can collect at a time. I know that my garden produces 20-30 at a time and once they’re picked I have to quickly find uses for all of them before they go bad. The window is pretty limited when it comes to fresh-picked tomatoes so the best way to ensure they don’t go to waste is by sharing them.
Invite your friends and family over for some Taco Stuffed Tomatoes and see how their eyes light up with each bite. The juiciness from the tomato blends well with your taco filling and cheese. Most of us add diced tomatoes to our tacos anyway, so why not use tomatoes as our tacos?
Seems like a fun idea, right?
Even if you don’t have a green thumb, you can absolutely use store-bought tomatoes, or maybe venture out to your nearest farmers market. All tomato lovers know that fresher is better. No one wants to use soggy tomatoes in anything, we want that crisp bite from the outer skin and the creamy center with sweet summer flavors in our meals.
Taco Stuffed tomatoes are a healthier alternative to traditional tacos with fresh spinach cooked into the ground beef mixture AND this recipe only uses 7 inexpensive ingredients that come together for a flavor explosion. Add in your summer corn and you truly have a full meal with all the sides baked right in.
Here is the list of ingredients you will need to make your Taco Stuffed Tomatoes
4 large tomatoes
1 lb. Ground beef
1 Packet taco seasoning
4 C. Spinach raw
½ C. Corn
½ C. Cheddar cheese shredded
Parsley for garnish
Let’s go through step by step to create your new favorite summer snack
Preheat the oven to 375 degrees.
Add the ground beef and onions to a skillet over medium-high heat on the stove. Saute until the onions have softened and the beef is completely browned. Drain any remaining grease.
Mix in the taco seasoning, corn, and spinach until the spinach has completely melted.
Slice the top of the tomatoes off, remove the center of the tomato and spoon out the inside.
Fill the tomatoes with the taco mixture and sprinkle with the cheese on top.
Bake for 15 minutes.
Garnish with chopped parsley and serve.
Taco Stuffed Tomatoes
- 4 Large tomatoes
- 1 lb. Ground beef
- 1 Packet taco seasoning
- 4 C. Spinach raw
- ½ C. Corn
- ½ C. Cheddar cheese shredded
- Parsley for garnish
- Preheat the oven to 375 degrees
- Add the ground beef and onions to a skillet over medium-high heat on the stove. Saute until the onions have softened and the beef is completely browned. Drain any remaining grease.
- Mix in the taco seasoning, corn, and spinach until the spinach has completely melted.
- Slice the top of the tomatoes off, remove the center of the tomato and spoon out the inside.
- Fill the tomatoes with the taco mixture and sprinkle with the cheese on top.
- Bake for 15 minutes.
- Garnish with chopped parsley and serve.
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