Recipe Wednesday

Taco Stuffed 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 cup shredded Mexican cheese blend

1/2 cup shredded iceberg lettuce

1/4 cup sour cream

Directions

Step 1

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.

Step 2

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.

Step 3

Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.