Taco Stuffed Tomatoes
Description
Taco Tuesdays are fun but not always a healthy meal. Make them healthy by substituting the taco shell with tomatoes and the lettuce with spinach. It's a lighter way to enjoy the same yummy taco flavors.
Ingredients
4-6 large tomatoes
1 lb. lean ground beef
2 T. taco seasoning
4 c. spinach or lettuce, chopped
1/2 c. fresh or frozen corn
1/4 c. shredded sharp cheddar or Mexican cheese
1 T. chopped cilantro, optional
sour cream
Directions
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Preheat the oven to 375 degrees F.
Wash the tomatoes; slice and discard the tops off of the tomatoes; scoop out all of the pulp, creating a hollow space inside. Don't damage the outer shell of the tomatoes. Place the hollowed out tomatoes in a greased baking dish.
In a large skillet, brown the ground beef over medium heat until fully cooked; discard excess grease. When the beef is no longer pink, add the taco seasoning; stir well to coat the meat evenly.
Add the spinach and corn to the ground beef. Cook until the spinach wilts.
Fill each tomato with the ground beef mixture, pressing gently so that it's nicely packed inside. If there is any beef mixture left, it can be placed in the bottom of the baking dish alongside the tomatoes.
Sprinkle shredded cheese on top of the stuffed tomatoes.
Bake for about 15 minutes, or until the cheese is melted and slightly golden.
Remove the pan from the oven.
Serve, garnished with freshly chopped cilantro, sour cream and more shredded cheese, if desired.
4-6 servings.