Photo: Delish
Whether it’s low carb you’re after or just a delicious dish to maximize the amazing tomatoes that summer brings us, here’s what’s for dinner.
Ingredients
1 tbsp. extra-virgin olive oil
3/4 lb. ground beef
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
This recipe can be vegan or vegetarian by subbing rice and/or beans for the meat and using dairy-free sour cream and dairy-free cheese (vegan).
Pro tip - We are not all about kitchen gadgets but this chopper will change your life (and is fun and safe for kids who want to help). It’ll take care of the onion in no time flat.
Instructions
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.
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.
Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.
Thank you to Delish for this recipe. Make sure you go check out the original recipe which includes tips and tricks as well as other dishes you can make like this one (think lasagna stuffed tomatoes).
This page contains Amazon affiliate links. We may receive a commission if you purchase.
