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### How to Make Taco-Stuffed Tomatoes
1. **Prep the tomatoes:** Slice off the tops and gently scoop out the insides. Sprinkle with a pinch of salt and turn them upside down to drain while you prep the filling.
2. **Make the taco filling:** Sauté onions and garlic, add ground meat, and cook until browned. Stir in taco seasoning and a bit of tomato sauce or salsa for richness.
3. **Stuff and top:** Spoon the hot filling into the hollowed tomatoes, top with shredded cheese, and place in a baking dish.
4. **Bake:** Bake at 375°F (190°C) for 15–20 minutes, until the tomatoes are tender and the cheese is melted and bubbly.
5. **Garnish and serve:** Add your favorite toppings and dig in!
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### Tips for Success
* Choose tomatoes that are **large and firm**, so they hold up well in the oven.
* Want extra flavor? **Mix in black beans, corn, or diced jalapeños** with the meat filling.
* Looking for a vegetarian version? **Swap the meat for seasoned lentils or quinoa**.
* Make it a full meal by serving with **Spanish rice, tortilla chips, or a fresh salad**.
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### A Fresh Take on Taco Night
Taco-Stuffed Tomatoes are the perfect fusion of comforting Mexican flavors and garden-fresh ingredients. They’re light yet filling, fun to eat, and endlessly adaptable. Plus, they look just as good as they taste — which makes them a hit whether you’re serving family dinner or entertaining friends.
So next time taco night rolls around, skip the shell and stuff a tomato. Your taste buds (and your waistline) will thank you.
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Want a printable version of the recipe or ideas for other stuffed veggies? Just let me know!
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