Taco Tomatoes

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ground beef

  95% lean meat / 5% fat, raw

  16 oz or 454g

• Onions

  Raw

  1 medium or 110g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tbsp or 3g

• Tomatoes

  Red, ripe, raw, year round average

  4 large whole or 728g

• Mexican cheese

  Blend, reduced fat

  4 oz or 113g

• Lettuce

  Iceberg (includes crisphead types), raw

  1 cup shredded or 72g

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

Directions

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook, stirring, until soft, about 5 minutes. Add ground beef and taco seasoning, cooking and breaking up the meat with a wooden spoon until no longer pink, approximately 8 minutes.
2. Drain the fat from the skillet. Turn the tomatoes stem-side down and slice each into 6 wedges, being careful not to cut all the way through. Gently spread the wedges open.
3. Divide the taco meat evenly among the tomatoes. Top each with cheese, lettuce, and a dollop of sour cream before serving.

Similar Foods

• Beef Tacos
• Taco Bowl Salad
• Turkey Taco Salad
• Mexican Beef Taco Salad
• Ground Turkey Tacos
• Vegan Taco Meat Salad