We’re all for a genius low-carb hack — and these tomatoes totally deliver. We had never thought to stuff them with taco meat, cheese, and sour cream, but we’ll do anything in the name of ditching a tortilla for a low-carb meal. You can change up the fillings for cheeseburger tomatoes, too.
Yields: 4 servings
Prep Time: 5 mins
Process Time: 20 mins
Total Time: 25 mins
Ingredients
- 1 tbsp.extra-virgin olive oil
- 3/4 lb.ground beef
- 1medium onion, chopped
- 1(1-oz.) packet taco seasoning
- 4large, ripe beefsteak tomatoes
- 1/2 c.shredded Mexican cheese blend
- 1/2 c.shredded iceberg lettuce
- 1/4 c.sour cream
Directions
- In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Addground beef and taco seasoning. Cook, breaking upmeat with a wooden spoon, until no longer pink,8 minutes. Drain fat.
- Flip over tomatoes so they’re stem-side down andslice to make 6 wedges, being careful not to cut all theway through. Carefully spread open wedges.
- Divide taco meat among tomatoes, then top eachwith cheese, lettuce, and sour cream before serving.
Stuff these LASAGNA-STYLE: Top with a little ricotta, mozzarella, and basil and bake for 15 minutes at 350°.
