Taco Stuffed Tomatoes

            I do not know about your garden, but mine always ends up with a massive amount of tomatoes at the end of the growing season. I do not usually can tomatoes, however, I did this year.

I still ended up with way more than I could use. I gave away some to family and friends, and in exchange was given an idea for a dinner recipe. It sounded so yummy that I made it that evening. Of course, I did make an alteration or two to fit my family and what they like.

            This is not something that I would have thought about before, I really do not know why! It is a simple idea, very easy to make and absolutely delicious! I made this into a similar meal as stuffed peppers, but I really like this one more.

Plus, this is a low carb meal and is very economical. I love the idea of using this as a substitute for Taco Tuesday. I get tired of the same foods routinely, so I do like to change them up. I do suggest using the biggest tomatoes in your garden, with one beefsteak tomato I was able to make two taco bowls.

Frequently Asked Questions:

            Do I have to use all the additional toppings?

If you would prefer to have just the tomato and the taco meat with cheese, go ahead. That sounds perfect to me for a quick lunch or a supper when you have very little time.

            Can I make this ahead?

You can always keep taco meat frozen for a future meal. I like to make a double batch once in a while so that I am able to do that in preparation for school activities. This cuts down on the amount of time I need to cook. I take the meat out the day before and let it thaw in the refrigerator overnight. Do not stuff the tomatoes and freeze them. Tomatoes will not be in the same great sturdy condition after freezing.

What do you need to make Taco Stuffed Tomatoes

            1 pound lean ground beef

            4 large tomatoes

            1 small onion, chopped

            1 packet taco seasoning

            ½ cup corn, drained

            4 cups baby spinach, raw

            ½ to 1 cup Cheddar Cheese or Mexican Blend Cheese, shredded

How to make Taco Stuffed Tomatoes

FIRST STEP:

Preheat the oven to 350*

In a skillet, add the ground beef and chopped onion.

Cook until the beef is done and the onions are soft. Drain the grease.

SECOND STEP:

Mix in the corn, taco seasoning and the baby spinach.

a)

b)

c)

Stir to combine. Saute until the spinach has softened.

THIRD STEP:

Remove the tops of the tomatoes and slice them in half

Remove the insides of the tomato (keep for future use)

FOURTH STEP:

Lay the tomato halves on a cooking tray and fill each with the taco mixture

Sprinkle the tomatoes with beef mixture with the shredded cheese.

Bake for 15 minutes, remove and add a little more cheese.

a)

b)

FIFTH STEP:

Top with parsley for a garnish.

Have taco toppings such as lettuce, olives, sour cream and salsa available if anyone wants to add it to their taco tomato.

Enjoy!

YUM!