Taco Tomatoes



I love taco anything. Taco salmon, taco chicken, taco flavored potatoes. I love the seasoning. Plus making it yourself is even better. You can find a DIY Taco Season on my blog. Just type it in the search bar. But enjoy these. So good.  Because it is winter you can step it up a notch by hollowing the center and stufffing them with the taco meat and cheese and make them for about 20 minutes on 375. Than top with sour cream or yogurt, jalepenos, green onions and salsa. Enjoy!!
~Tiffany🖤

INGREDIENTS

1 tbsp. extra-virgin olive oil
3/4 lb. ground beef or ground turkey
1 medium onion, chopped
1 (1-oz.) packet taco seasoning
4 large, ripe beefsteak tomatoes
1/2 c. shredded Mexican cheese blend
1/2 c. shredded iceberg lettuce
1/4 c. sour cream

DIRECTIONS
  1. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat. 
  2. Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges. 
  3. Divide taco meat among tomatoes, then top each with 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°.

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