Everyone loves taco Tuesdays—well, except maybe those eating low carb. No one likes passing up delicious tacos because the tortillas are too high in carbohydrates. This low-carb recipe is a fun twist on classic tacos. Fresh tomatoes are stuffed with all the taco fillings you love, so now you don’t have to miss out.
You can vary this dish to suit your taste. For instance, for a lower fat version, use ground turkey instead of beef. You can even make them vegetarian by using a ground meat substitute. Use spicy pepper jack cheese or add hot sauce if you like your tacos spicy.
Taco tomatoes
4
5 minutes
25 minutes
30 minutes
4 large tomatoes
1 pound ground beef
2 tablespoons taco seasoning
½ cup shredded Mexican blend cheese
1 cup shredded lettuce
½ cup salsa
¼ cup sour cream
1 tablespoon chopped cilantro
Preheat the oven to 375º Fahrenheit.
Cut the top off of each of the tomatoes and then scoop out the seeds and juice from the center, making a hollow bowl for the fillings. Arrange the scooped-out tomatoes, cut side up, in a baking dish.
In a medium skillet over medium-high heat, cook the beef until it is browned and cooked through, about 5 minutes. Stir in the taco seasoning and cook, stirring, for another 2 minutes.
Spoon the beef mixture into the hollowed-out tomatoes. Sprinkle the cheese over the top and bake for about 15 minutes, until the cheese is melted.
Top each tomato with lettuce, salsa, sour cream, and cilantro and serve immediately.