Taco in a Tomato
Move over taco shells—there’s a fresh new twist making the rounds in home kitchens: the Taco in a Tomato. Instead of using tortillas or crunchy shells, a ripe tomato is hollowed out and stuffed with seasoned taco meat, shredded cheese, lettuce, sour cream, salsa, and all your favorite toppings. It’s a fun, colorful way to enjoy taco flavors while adding an extra serving of fresh vegetables. The juicy tomato pairs surprisingly well with the savory filling, making each bite fresh, flavorful, and satisfying.
Whether you’re looking for a lower-carb dinner idea or just want to switch up Taco Tuesday, this simple recipe is worth trying. You can customize it with ground beef, chicken, turkey, or even black beans for a vegetarian option. Add avocado, jalapeños, cilantro, or crushed tortilla chips on top for extra flavor and crunch. It’s easy to make, visually impressive, and perfect for summer when tomatoes are at their peak.
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
- 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.
- 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.
- Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.
