Taco Stuffed Tomatoes
Taco Stuffed Tomatoes feature fresh tomatoes filled with seasoned ground beef, corn, spinach, onion, and cheese for a flavorful, lighter take on taco night.
8 Servings
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
To prepare gluten-free Taco Stuffed Tomatoes, use a certified gluten-free taco seasoning packet and confirm that any shredded cheese blend used is gluten-free. All other ingredients are naturally gluten-free.