Taco Tomatoes

INGREDIENTS

1 tbsp. extra-virgin olive oil

3/4 lb. ground beef

1 medium onion, chopped

1 (1-oz.) packet taco seasoning

4 large, 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.

 

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