Looking to spice up your dinner routine? These Taco-Stuffed Tomatoes are a fresh, fun take on classic taco flavors—packed with seasoned beef, melted cheese, and a touch of veggies, all nestled in juicy ripe tomatoes. Perfect for summer gatherings or a cozy weeknight meal!
Why You’ll Love This Recipe
✔ Bursting with flavor – Zesty taco seasoning, savory beef, and melty cheese
✔ Light yet satisfying – A delicious low-carb alternative to taco shells
✔ Easy to customize – Swap proteins, add beans, or load up on toppings
✔ Perfect for summer – Showcases fresh, ripe tomatoes at their best
When to Make Taco-Stuffed Tomatoes
The ideal time? Peak tomato season! Late summer brings the juiciest, sweetest tomatoes, making them the perfect vessel for stuffing. However, you can still enjoy this dish year-round with firm, ripe store-bought tomatoes.
Best Toppings for Serving
Turn these into a fully loaded meal with your favorite taco fixings:
Shredded lettuce
Diced avocado or guacamole
Sour cream or Greek yogurt
Salsa or pico de gallo
Sliced jalapeños
Fresh cilantro
Lime wedges
Choosing the Right Tomatoes
Opt for large, firm tomatoes (like beefsteak or heirlooms) that hold their shape when baked.
Ideal size: 3-4 inches in diameter
Prep tip: Scoop out the insides, leaving about ¼-inch thick walls so they don’t collapse.
Protein Variations
Not a beef fan? Try:
Ground turkey or chicken (leaner but just as tasty)
Crumbled chorizo (for a smoky kick)
Black beans or lentils (for a vegetarian option)
Shredded pork or steak (great for leftovers!)
Taco-Stuffed Tomatoes Recipe
Ingredients
1 lb ground beef (or substitute)
4 large tomatoes
1 packet taco seasoning
4 cups fresh spinach (or sub kale)
½ cup corn (fresh, canned, or roasted)
½ cup shredded cheddar cheese
Fresh parsley or cilantro (for garnish)
Optional: Diced onions, garlic, black beans
Instructions:
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