INGREDIENTS

• 1 tbsp. extra-virgin olive oil
• 3/4 lb. ground beef
• 1 medium onion, chopped
• 1 (1-oz.) packet taco seasoning
• 4 large, ripe beefsteak tomatoes
• 1/2 c. shredded Mexican cheese blend
• 1/2 c. shredded iceberg lettuce
• 1/4 c. sour cream

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat. 
2. Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges. 
3. Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.

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