Taco Tomatoes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 231
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 21
- Cholesterol
- 67
- Sodium
- 409
- Total: 30 min
- Active: 30 min
Ingredients
Beef Taco Mix:
1 tablespoon olive oil
2 scallions, sliced
2 cloves garlic, minced
1 pound ground chuck
1 mounded tablespoon taco seasoning
Pinch kosher salt
1/2 cup jarred salsa
Hot sauce, to taste
For Serving:
6 hothouse tomatoes
1 cup shredded lettuce
1/2 cup shredded Colby Jack cheese
1/2 cup sour cream
1/4 cup fresh cilantro leaves
1/4 cup jarred jalapenos, drained
Hot sauce, to taste
Wedges of lime, for serving
Directions
- For the beef taco mix: Heat the olive oil in a large skillet over a medium-high heat. When the oil is hot, add the scallions and garlic. Stir and cook briefly, 30 to 60 seconds, then add the ground beef. Break the beef up and cook until it is totally browned, 3 to 4 minutes, then drain most of the fat. Add the taco seasoning, salt, salsa and hot sauce, then stir to combine. Add 1/4 cup hot water and stir. Cook for 3 to 4 more minutes to thicken.
- To serve: While the beef taco mixture cooks, place the tomatoes on a cutting board, with the tops facing down. Using a sharp knife, cut the tops of each into 6 wedges, making sure to not cut all the way through to the bottoms. Gently pull the tomato wedges apart, opening up the centers so they can be filled.
- Taste and adjust the beef taco mix as needed. Fill each tomato with the mix, then top each with lettuce, cheese, sour cream, cilantro, jalapenos and hot sauce. Garnish with the lime wedges.