By Lena Abraham, Delish
We're all for a genius low-carb hack — and these tomatoes totally deliver. We had never thought to stuff them with taco meat, cheese, and sour cream, but we'll do anything in the name of ditching a tortilla for a low-carb meal. You can change up the fillings for cheeseburger tomatoes, too.
We're all for a genius low-carb hack — and these tomatoes totally deliver. We had never thought to stuff them with taco meat, cheese, and sour cream, but we'll do anything in the name of ditching a tortilla for a low-carb meal. You can change up the fillings for cheeseburger tomatoes, too.
Total Time
25 mins
Cook Time
20 mins
Prep Time
5 mins
Yields
4 servings
Ingredients
- 1 tbsp.extra-virgin olive oil
- 3/4 lb.ground beef
- 1medium onion, chopped
- 1(1-oz.) packet taco seasoning
- 4large, 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.
