When summer brings a bounty of fresh garden tomatoes, it’s fun to find new ways to enjoy them. Instead of repeating the same dishes, try something different, simple, and full of flavor.
These Taco-stuffed tomatoes were born from one of those moments. I wanted an easy, tasty recipe that made the most of fresh tomatoes without a lot of fuss.
Using ripe tomatoes as edible shells, they’re filled with seasoned beef, corn and spinach, topped with cheese and baked until bubbly. They’re flavorful, low in carbs, and keep the kitchen cleanup to a minimum.
This is an ideal summer meal: light, refreshing and portable. Make them for a family dinner, or pack them for lunch. For a lower-fat option, use reduced-fat cheese.
What tomato is best to use for this meal?
Either on-the-vine tomatoes or large globe (slicing) tomatoes work well. Globe tomatoes are common for slicing and dicing and hold up nicely when hollowed and filled.
What if my family does not eat spinach?
The spinach blends into the filling and doesn’t overpower the taco flavors. It replaces shredded lettuce and adds nutrients. If your family dislikes spinach, substitute shredded lettuce, chopped bell pepper, or omit it entirely.
How do I store the leftovers?
Place cooled stuffed tomatoes in an airtight container and refrigerate. They will keep for 4–5 days.
Can I freeze these?
I haven’t frozen finished, baked tomatoes and can’t guarantee the texture after thawing. If you want to freeze, consider stuffing them and freezing before baking. Seal tightly to avoid freezer burn, then bake from frozen or thaw before baking.
Ingredients:
1 pound ground beef, lean
1 packet taco seasoning
4 cups spinach
½ cup corn
4 large tomatoes
1 cup shredded cheddar cheese
Parsley, chopped for garnish
How to make Taco stuffed tomatoes:
Step 1. Preheat the oven to 375°F.
Step 2. Lightly spray a 9×9-inch baking dish with nonstick spray.
Step 3. In a skillet over medium-high heat, crumble and brown the ground beef. Add onions if desired.
Step 4. Cook until the meat is no longer pink and the onions are soft.
Step 5. Drain excess grease.
Step 6. Stir in the corn, taco seasoning and spinach.
Step 7. Simmer until the spinach wilts and the mixture is well combined.
Step 8. Slice the top portion off each tomato, cutting just past the stem area.
Step 9. Hollow out the tomatoes, removing seeds and pulp to create a shell.
Step 10. Fill each tomato with the taco meat, corn and spinach mixture.
Step 11. Top each filled tomato with shredded cheddar cheese.
Step 12. Bake for 15 minutes, until the cheese is melted and the tomatoes are warmed through.
Step 13. Garnish with chopped parsley and serve warm or at room temperature.
Taco stuffed tomatoes
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Method
Notes
Ingredients
- 1 pound Ground Beef (lean)
- 1 packet Taco Seasoning
- 4 cups Spinach
- ½ cup Corn
- 4 large Tomatoes
- 1 cup Cheddar Cheese, shredded
- Parsley, chopped for garnish
Method
-
1. Preheat the oven to 375°F.
2. Lightly spray a 9×9-inch baking dish with nonstick spray.
3. In a skillet over medium-high heat, crumble and brown the ground beef; add onions if using.
4. Cook until the meat is no longer pink and the onions are soft.
5. Drain excess grease.
6. Mix in the corn, taco seasoning and spinach.
7. Stir and simmer until the spinach has wilted.
8. Slice the top portion off each tomato, just past the stem area.
9. Hollow out the tomatoes.
10. Fill the tomatoes with the taco mixture.
11. Top each tomato with shredded cheese.
12. Bake for 15 minutes.
13. Garnish with chopped parsley and serve.
Notes
THANKS FOR PINING!
