Taco Stuffed Tomatoes


Taco Stuffed Tomatoes

Taco Stuffed Tomatoes make a perfect, unfussy end-of-summer meal, when the nights are still hot and good tomatoes are plentiful. This easy low-carb recipe comes together in under half an hour, all in one skillet, using ground beef, zesty taco seasoning, and then loaded up with your favorite toppings and salsas.


  • 4-6 large tomatoes

  • 1 pound ground beef

  • 2 tablespoons taco seasoning

  • 4 cups spinach, chopped

  • 1/2 cup corn *fresh or frozen

  • 1/4 cup sharp cheddar cheese *optional

  • 1 tablespoon cilantro, chopped


  1. Preheat oven to 375.
  2. Slice the top off the tomatoes and scoop out all the pulp. Place in a baking dish.
  3. Brown the ground beef in a large saute pan. Once cooked through, add the taco seasoning.
  4. Add the spinach and corn. Cook until the spinach is wilted and everything is fully mixed together.
  5. Stuff the tomatoes with the beef mixture. Use any leftover beef in the bottom of the baking dish.
  6. Sprinkle with cheese.
  7. Bake for 15 minutes or until cheese is melted. Top with the cilantro and serve. Disclaimer: This is not my food....😊


  1. Ground beef: Also delicious with ground turkey or chicken.
  2. Tomatoes: Only make this recipe with tomatoes that you'd want to eat raw. Leave the bland, pithy, store-bought tomatoes out of it. Those smaller, on-the-vine Campari tomatoes might be good candidates.
  3. Rice: Any kind of pre-cooked or leftover rice you have: brown rice, leftover Cilantro Lime Rice, long-grain rice, or even quinoa.
  4. Taco seasoning: I make my own taco seasoning blend to have on hand when the urge for tacos hits unexpectedly, but you can use the little packet from the store, too.
  5. Toppings: Try scallions, avocado or guacamole, shredded cheese, sour cream, Fritos, or crumbled tortilla chips.
  6. Size matters: Depending on the size and shape of the tomatoes you use, you may have to scale the recipe up to accommodate them and make a double batch. Luckily, that's easy to do and leftovers are always welcome.
  7. Make ahead: The filling can be made ahead of time and rewarmed in a skillet or microwave. Stuff the tomatoes right before you plan to eat.


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