Taco Tomatoes
We absolutely love discovering ingenious low-carb hacks, and these tomatoes are a prime example. Stuffing them with taco meat, cheese, and sour cream never crossed our minds before, but we're willing to try anything to enjoy a low-carb meal without the need for a tortilla. If you're feeling adventurous, you can also experiment with different fillings for cheeseburger-inspired tomatoes.
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
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.
Nutrition
Calories: 403kcalCarbohydrates: 10gProtein: 21gFat: 29gSaturated Fat: 12gTrans Fat: 1gCholesterol: 85mgSodium: 689mgPotassium: 751mgFiber: 3gSugar: 7gCalcium: 166mgIron: 3mg
Tried this recipe?Let us know how it was!