Recipes

(Recipe) Taco Tomatoes

14
Jul

Who’s up for a little kitchen fiesta? That’s right, we’re going salsa dancing in the culinary realm, and we’re doing it with a low-carb, flavor-packed sensation: Taco Tomatoes. That’s not a typo, dear amigos. We’re leaving behind the age-old tortilla and venturing into bold, uncharted territory. You can even play around with the fillings to transform these delightful dishes into cheeseburger tomatoes!

Fasten your apron, crank up your favorite mariachi band tunes, and let’s turn ordinary tomatoes into a fiesta of flavors!

(Recipe) Taco Tomatoes

Servings: 4 Taco-tastic Tomatoes
Prep Time: Faster than a Chihuahua chasing a squirrel – 5 minutes
Cook Time: Just enough time to learn a few salsa steps – 20 minutes
Total Time: A swift 25-minute samba of flavors

Ingredients

1 tablespoon of extra-virgin olive oil (freshly squeezed from the olives, if you have the muscles for it)
3/4 pound of ground beef (just think of it as the ground beneath the feet of your dancing partner)
1 medium-sized onion, chopped (no crying, we’re having fun here!)
1 packet (1-oz.) of your favorite toe-tapping taco seasoning
4 large, ripe beefsteak tomatoes (the juicier, the better)
1/2 cup of shredded Mexican cheese blend (the cheesier, the merrier)
1/2 cup of shredded iceberg lettuce (for that crispy cha-cha-cha crunch)
1/4 cup of sour cream (to cool off those sizzling salsa moves)

Let’s Dance… I mean, Cook!

Instructions

Grab your largest skillet and place it over medium heat. Add the oil, followed by the onions, and cook until soft, stirring occasionally for about 5 minutes. Now invite the ground beef and taco seasoning to join the party. Cook while breaking up the meat with a wooden spoon, until it’s no longer pink (about 8 minutes). Remember to drain the fat – we don’t want any slip-ups on our dance floor!
Now for the stars of our show: the tomatoes! Flip them over so they’re stem-side down and slice to create 6 wedges. The trick is not to cut all the way through. Gently spread open the wedges like a beautiful flamenco dress.
It’s showtime! Divide the cooked taco meat among the tomatoes, then crown each with the cheese, lettuce, and a dollop of sour cream. Serve and watch your guests do the happy dance with each bite!

Feeling adventurous? Stuff these tomatoes LASAGNA-STYLE: Top with a dash of ricotta, mozzarella, and basil and bake for 15 minutes at 350°. A delicious twist for when you’re ready to change up your dance routine!

So, grab your maracas, my friends, because it’s time to make dinner a delicious dance-off with these fantastic Taco Tomatoes!