HEALTHY TACO STUFFED TOMATOES
If you have been following me for any amount of time, it’s no secret that I LOVE me some Taco Tuesday. While I love flour tortillas, corn chips, and rice sometimes I like to mix things up, especially since I began eating healthier.
A few weeks ago, I was on a mission to find a unique variation for tacos (okay, I know it’s not THAT unique, but bear with me). We’ve done the cauliflower rice thing (multiple times) and while I enjoy it, the rest of my family hasn’t quite jumped on the cauliflower rice train yet. Also, local tomatoes are starting to make an appearance at the grocery stores and farmer’s markets. I LOVE LOCAL TOMATOES. I’ve been known to eat them like an apple. So I decided to combine two of my favorite things. Enter Taco Stuffed TOMATOES.
Now I realize this is not actually unique at all. But here’s the deal: I’m not the biggest fan of stuffed peppers, so I always kind of avoided the whole stuffed thing (unless you count Manicotti, then I’m game). I have to say though after trying out this recipe, I’m pretty sad that I have missed out on so much stuffed goodness. Have I mentioned this recipe has some hidden spinach in it as well? Yup, easy to trick those kiddos into eating their veggies. So don’t be me, and go make this recipe immediately.
Why You’ll Love This Recipe
Now if you are anything like me, you avoid making things that are multiple steps and involve stuffing things. Sometimes recipes that call for stuffing things are just way too complicated for a weeknight dinner. But let me tell you something, this recipe is EASY. I promise you. Have I ever led you astray? The hardest part is scooping out the inside of the tomato, and it really isn’t that hard.
Taco Stuffed Tomatoes are easy to whip together and are so delicious you will forget they are super healthy and veggie-filled. This recipe is perfect for a busy weeknight dinner.
Kitchen Equipment You’ll Need
- Oven
- Baking dish
- Large saute pan
- Knife
- Spoon for scooping
Ingredients
- 4-6 large tomatoes
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 4 cups spinach, chopped
- 1/2 cup corn (fresh or frozen)
- 1/4 cup sharp cheddar cheese (optional)
- 1 tablespoon cilantro, chopped
Instructions
- Preheat oven to 375°F.
- Slice the top off the tomatoes and scoop out all the pulp. Place in a baking dish.
- Brown the ground beef in a large saute pan. Once cooked through, add the taco seasoning.
- Add the spinach and corn. Cook until the spinach is wilted and everything is fully mixed together.
- Stuff the tomatoes with the beef mixture. Use any leftover beef in the bottom of the baking dish.
- Sprinkle with cheese.
- Bake for 15 minutes or until cheese is melted. Top with the cilantro and serve.
Tips for Success
Choose firm tomatoes that can hold the stuffing well. If they are too ripe, they might fall apart during baking. Also, make sure to season the beef well for a flavorful filling.
Additional Tips or Variations
Try adding black beans or cooked quinoa for extra protein and texture. You can also switch up the cheese or add jalapeños for some heat.
Nutritional Highlights (Per Serving)
Calories: 250, Protein: 20g, Carbohydrates: 12g, Fat: 15g
Frequently Asked Questions (FAQ)
Can I use a different protein instead of beef? Yes, ground turkey or chicken works well too!
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days.
Can I make this vegetarian? Absolutely! Substitute the beef with black beans or a plant-based meat alternative.
Conclusion
These Healthy Taco Stuffed Tomatoes are a delightful twist on traditional tacos, perfect for those who love flavor without the guilt. I hope you give this recipe a try and share your thoughts with me. Enjoy your Taco Tuesday, and happy cooking!
