Tomato Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz 93/7 Ground Sirloin 1 medium (2-1/2" dia) Onions, raw 4 tomato Red Ripe Tomatoes 2 tbsp Extra Virgin Olive Oil 6 tsp Old El Paso Taco Seasoning 0.66 cup Kraft Shredded 2% Mexican Four Cheese blend .50 cup Sour Cream 0.5 cup, shredded Romaine Lettuce (salad) 0.25 tsp Kosher Salt (by 65PLUS1)
In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.
Flip tomatoes so they are stem-side down. Cut the tomatoes into six wedges, being careful to not cut completely through the tomato. Carefully spread open the wedges.
Divide taco meat evenly among the tomatoes, then top each with cheese, lettuce, and sour cream. Serve.
Serving Size: 1 stuffed taco tomato
Number of Servings: 4
Recipe submitted by SparkPeople user GILLYWEED63.
Flip tomatoes so they are stem-side down. Cut the tomatoes into six wedges, being careful to not cut completely through the tomato. Carefully spread open the wedges.
Divide taco meat evenly among the tomatoes, then top each with cheese, lettuce, and sour cream. Serve.
Serving Size: 1 stuffed taco tomato
Number of Servings: 4
Recipe submitted by SparkPeople user GILLYWEED63.
Nutritional Info Amount Per Serving
- Calories: 382.8
- Total Fat: 24.8 g
- Cholesterol: 92.6 mg
- Sodium: 811.1 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.0 g
- Protein: 29.0 g
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