Taco Stuffed Tomatoes
Add Preferred SourceTaco Stuffed Tomatoes are a fresh, lighter take on taco night. You get all the flavor of classic tacos—seasoned meat, cheese, and toppings—without the tortillas. The juicy tomatoes work as a built-in serving vessel and bring brightness to each bite.
They’re easy to prepare and make a great low-carb option. They’re also fun for parties or casual dinners—just set out extra toppings and let everyone build their own.
Ingredients
- Extra-virgin olive oil
- Ground beef – 80/20 ground beef is perfect for this recipe.
- Onion – You can use a sweet onion or a regular onion. You’ll need about 1 cup chopped onion.
- Taco seasoning – Any kind works!
- Beefsteak tomatoes – Look for big, juicy tomatoes.
- Mexican cheese blend – Or you can use shredded cheddar.
- Iceberg lettuce
- Sour cream
- Jalapeno & black olives – For garnishing.
How To Make Taco Stuffed Tomatoes
Scroll down for the full recipe card with exact measurements and printable instructions.
Warm the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened and translucent.
Add the ground beef and taco seasoning to the skillet. Cook for about 8 minutes, breaking the meat apart with a wooden spoon, until fully browned and no longer pink. Drain off any excess fat and keep the mixture warm.
Turn each tomato stem side down on a cutting board. Using a sharp knife, make 8 evenly spaced cuts from the top down, stopping before slicing all the way through. Gently spread the sections apart to form a flower shape.
Spoon the warm taco meat into the center of each tomato, dividing it evenly among them and pressing lightly so it stays in place.
Top each stuffed tomato with shredded cheese, followed by shredded lettuce, a dollop of sour cream, and slices of jalapeño and olives.
Serve immediately while the filling is warm and the tomatoes are fresh and juicy.
Chef Jenn’s Tips
- Pick tomatoes that are both ripe and firm so they hold up to the filling.
- Be careful not to overcook the meat—you want it juicy, not dry.
- Switch up the toppings! Try adding guacamole, salsa, or crushed tortilla chips.
- You can swap in ground chicken or turkey for a leaner option.
Make It A Meal
Pair these with a side of corn salad, cilantro-lime rice, or refried beans for a complete meal. Chips and salsa on the side make it even better.
Storage
These are best eaten fresh. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave, but keep in mind the tomatoes will soften a bit more when warmed.
Taco Stuffed Tomatoes
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3/4 pound ground beef
- 1 medium onion chopped
- 1 ounce taco seasoning packet
- 4 large beefsteak tomatoes ripe
- 1/2 cup Mexican cheese blend shredded
- 1/2 cup iceberg lettuce shredded
- 1/4 cup sour cream
- jalapeno for garnishing
- black olives for garnishing
Instructions
- Warm the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until soft.
- Stir in the ground beef and taco seasoning. Cook until the meat is browned and no longer pink, breaking it up as it cooks—around 8 minutes. Drain off any extra fat.
- Turn each tomato upside down (stem side down) and make 8 cuts in each, slicing from the top down without going all the way through. Carefully spread the wedges apart to create a flower shape.
- Spoon the taco meat into the center of each tomato, dividing it evenly.
- Sprinkle shredded cheese on top, then add shredded lettuce, a scoop of sour cream, and finish with jalapeño slices and olives.
- Serve right away while the filling is warm and the tomatoes are fresh.
Notes
Chef Jenn’s Tips
- Pick tomatoes that are both ripe and firm so they hold up to the filling.
- Be careful not to overcook the meat—you want it juicy, not dry.
- Switch up the toppings! Try adding guacamole, salsa, or crushed tortilla chips.
- You can swap in ground chicken or turkey for a leaner option.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
