Taco-Stuffed Tomatoes
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $18.00
- Nutrition
- 380 cal · 40g protein
- quick
- high-protein
- skillet
🍳 2 pans · Picky-eater safe bet: cheese
Taco-Stuffed Tomatoes is a Mexican weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $18 in groceries. You'll need 2 pans, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 9x13 baking dishDon't have one? Amazon →
- LadleDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb 90% lean ground beef
- 8 count large tomatoes
- 1 count yellow onion
- 4 cloves garlic
- 1½ tbsp chili powder
- 1 tsp ground cumin
- 4 oz cheddar cheese
- ¼ cup plain Greek yogurt
- 1 head butter lettuce
- 1 tbsp olive oil
- 1 1/4 tsp salt
Steps
- Slice the top off each tomato and scoop out the seeds and core with a spoon, leaving a sturdy shell. Sprinkle the insides with 1/4 teaspoon salt total and turn them upside down on a plate to drain while you cook.
- Dice the onion and mince the garlic. Heat the oil in a large skillet over medium-high. Cook the onion 3 minutes, then add the beef and garlic and brown, breaking it up, for 6 to 7 minutes until no pink remains (160°F).
- Stir in the chili powder, cumin, and 1 teaspoon salt. Cook 1 minute more, then remove from heat and drain off any extra fat.
- Grate the cheddar. Stand the tomatoes in a baking dish, spoon the beef into each one, and top with cheese. Broil on high for 2 to 3 minutes until the cheese melts and bubbles.
- Separate the butter lettuce into leaves and divide among plates. Set 2 stuffed tomatoes on each, add a spoonful of Greek yogurt on top, and serve.
- Picky eaters can scoop the plain taco meat into lettuce leaves instead of eating the tomato.
- Make ahead: scoop the tomatoes and cook the beef up to 1 day ahead, store them separately in the fridge, then fill and broil.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 40 g
- Carbohydrates
- 18 g
- Fiber
- 4 g
- Sugar
- 8 g
- Fat
- 18 g
- Saturated fat
- 7 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop