Fresh tomatoes stuffed with ground beef, taco seasoning, corn, spinach, and cheese—these Taco Stuffed Tomatoes are quick, cheesy, and fun.
You ever have a recipe that just sort of… happens? That was me with these Taco Stuffed Tomatoes. It was midsummer, the garden had gone wild, and suddenly I had way too many tomatoes. I mean bowls of them—on the counter, windowsill, even shoved in a fruit basket. I’d already made salsa twice that week, spaghetti sauce, and even tried tomato jam (which, for the record, is not my greatest idea). I was about two tomatoes away from crying uncle.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
That’s when taco night came around. Normally, we’re a hard shell family—extra crunchy, extra cheese, you know the deal. But I looked at the pile of tomatoes and thought, “Why not?” I hollowed them out, stuffed them with seasoned beef, corn, spinach, topped them with cheese, and baked them. Dinner was served.
My husband took one bite and laughed—“It’s like tacos and stuffed peppers had a baby.” The kids? They were mostly impressed they didn’t have to argue over who got the biggest taco shell. And me? I was just relieved I’d found a new trick to use up those tomatoes. Honestly, I’ve made these Taco Stuffed Tomatoes a dozen times since, and every time I do, they remind me of that summer when I learned that sometimes desperation makes the best recipes.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Taco Stuffed Tomatoes Recipe?
You know how tacos are amazing but sometimes feel a little… heavy? Like, you need a nap after two? Well, that’s what makes Taco Stuffed Tomatoes such a win. They’ve got all the same flavors you love—seasoned beef, taco spice, corn, spinach, gooey cheese—but they’re tucked inside a fresh tomato. It’s like taco night got a refresh. They’re lighter, fresher, but still completely satisfying.
And let’s be honest—they also look kind of fancy. Serve these at a dinner party and people will think you spent hours, when in reality you tossed them together in half an hour. Plus, you don’t have to worry about shells breaking in your hand while you’re mid-bite (which, admit it, has happened to all of us).
Ingredient Notes:
Here’s what makes this recipe work so well:
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Ground Beef (1 lb) – Lean is best so you don’t end up with greasy tomatoes, but use what you’ve got.
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Tomatoes (4 large) – Go for firm ones that can hold up in the oven. Think sturdy, not squishy.
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Onion (1 small) – Gives that sweet-savory kick when cooked with the beef.
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Taco Seasoning (1 packet) – Because sometimes shortcuts are lifesavers.
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Corn (½ cup) – A little pop of sweetness against the savory beef.
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Baby Spinach (4 cups) – Yes, it looks like a mountain going in, but it wilts down to nothing and sneaks in some greens.
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Cheese (½–1 cup) – Cheddar or Mexican blend. Honestly, there’s no wrong answer when it comes to cheese.
How To Make Taco Stuffed Tomatoes?
Step 1: Cook the Beef.
Start by preheating your oven to 350°F. In a skillet, cook the ground beef with the chopped onion until the beef is browned and the onion is soft. Drain off the grease—otherwise, you’ll have sad, soggy tomatoes.
Step 2: Add the Good Stuff.
Stir in the taco seasoning, corn, and spinach. Cook until the spinach wilts down and everything looks like it belongs together.
Step 3: Prep the Tomatoes.
Cut the tops off your tomatoes and slice them in half. Scoop out the insides (I usually save them for salsa or toss them into soup later). Place the hollowed-out halves on a baking sheet.
Step 4: Stuff and Top.
Spoon the taco filling into each tomato half, making sure they’re nice and full. Sprinkle cheese over the top—be generous, this isn’t the time to be stingy.
Step 5: Bake.
Bake for about 15 minutes, just until the tomatoes soften and the cheese is melted and golden.
Step 6: Garnish and Serve.
Pull them out, sprinkle with parsley if you want to dress them up, and set out toppings like sour cream, salsa, or olives. Let everyone customize their own Taco Stuffed Tomato—it’s part of the fun.
Want To Save This Recipe?
Storage Options:
Okay, real talk: these are best fresh. But if you do have leftovers, pop them in the fridge in a covered container for up to three days. Reheat them in the oven so they don’t turn to mush (the microwave works too, but the tomatoes will be softer). Freezing? Nah. Tomatoes just don’t survive the freezer well.
Variations and Substitutions:
Want to switch things up? Here are some ideas:
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Different Protein – Try ground turkey, chicken, or even veggie crumbles.
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Cheese Swap – Pepper Jack if you want a kick, or Cotija for a more authentic vibe.
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Add Beans – Black beans or pinto beans make them heartier.
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Extra Veggies – Diced zucchini or peppers blend right in.
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Spicy Twist – Jalapeños, hot sauce, or red pepper flakes if you like heat.
What to Serve with Taco Stuffed Tomatoes?
These guys can stand on their own, but if you’re feeling extra, here’s what pairs beautifully:
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Mexican Rice – Soaks up all the extra filling.
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Guacamole & Chips – Because guac just makes life better.
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Street Corn – Messy, cheesy, perfect.
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Crisp Salad – For balance.
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Margaritas – Not a side, but definitely a pairing.
Frequently Asked Questions:
Can I prep these ahead?
Yes! Make the filling and hollow out the tomatoes earlier in the day. When you’re ready, just stuff, bake, and serve.
Can I make them vegetarian?
Definitely. Just skip the beef and double up on beans, corn, and spinach. Still delicious.
Do the tomatoes fall apart in the oven?
Not if you pick firm ones. They’ll soften, but in that good, juicy way.
These Taco Stuffed Tomatoes are my kind of recipe—easy, colorful, and a little bit unexpected. They’re perfect for when you want taco night but need a change of pace. So tell me, would you load yours up with sour cream, or keep it simple with extra cheese? Honestly, I still can’t decide.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Taco Stuffed Tomatoes
Ingredients
- 1 pound lean ground beef
- 4 large tomatoes
- 1 small onion finely chopped
- 1 packet taco seasoning
- ½ cup corn drained
- 4 cups fresh baby spinach
- ½ –1 cup shredded Cheddar cheese or Mexican blend cheese
Instructions
Prepare the Oven and Cook the Beef
- Preheat the oven to 350°F (175°C). In a large skillet, cook the ground beef with the chopped onion over medium heat until the beef is browned and the onion is tender. Drain excess grease.
Add Seasoning and Vegetables
- Stir in the taco seasoning, corn, and baby spinach. Continue to cook for several minutes, stirring occasionally, until the spinach has softened and the mixture is evenly combined.
Prepare the Tomatoes
- Remove the tops of the tomatoes and slice them in half. Carefully scoop out the pulp and seeds, reserving them for another use if desired. Arrange the hollowed tomato halves on a baking tray.
Fill the Tomatoes
- Spoon the beef mixture into each tomato half, filling generously. Sprinkle shredded cheese evenly over the tops.
Bake
- Place the tray in the preheated oven and bake for 15 minutes, until the tomatoes have softened and the cheese is melted. For extra flavor, add a light sprinkle of additional cheese just before serving.
Garnish and Serve
- Remove from the oven and garnish with fresh parsley if desired. Serve with optional toppings such as sour cream, lettuce, salsa, or sliced olives.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
