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Looking to spice up your dinner routine? These Taco-Stuffed Tomatoes are a fresh, fun take on classic taco flavors—packed with seasoned beef, melted cheese, and a touch of veggies, all nestled in juicy ripe tomatoes. Perfect for summer gatherings or a cozy weeknight meal!
Why You’ll Love This Recipe
✔ Bursting with flavor – Zesty taco seasoning, savory beef, and melty cheese
✔ Light yet satisfying – A delicious low-carb alternative to taco shells
✔ Easy to customize – Swap proteins, add beans, or load up on toppings
✔ Perfect for summer – Showcases fresh, ripe tomatoes at their best
When to Make Taco-Stuffed Tomatoes
The ideal time? Peak tomato season! Late summer brings the juiciest, sweetest tomatoes, making them the perfect vessel for stuffing. However, you can still enjoy this dish year-round with firm, ripe store-bought tomatoes.
Best Toppings for Serving
Turn these into a fully loaded meal with your favorite taco fixings:
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Shredded lettuce
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Diced avocado or guacamole
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Sour cream or Greek yogurt
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Salsa or pico de gallo
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Sliced jalapeños
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Fresh cilantro
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Lime wedges
Choosing the Right Tomatoes
Opt for large, firm tomatoes (like beefsteak or heirlooms) that hold their shape when baked.
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Ideal size: 3-4 inches in diameter
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Prep tip: Scoop out the insides, leaving about ¼-inch thick walls so they don’t collapse.
Protein Variations
Not a beef fan? Try:
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Ground turkey or chicken (leaner but just as tasty)
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Crumbled chorizo (for a smoky kick)
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Black beans or lentils (for a vegetarian option)
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Shredded pork or steak (great for leftovers!)
Taco-Stuffed Tomatoes Recipe
Ingredients
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1 lb ground beef (or substitute)
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4 large tomatoes
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1 packet taco seasoning
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4 cups fresh spinach (or sub kale)
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½ cup corn (fresh, canned, or roasted)
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½ cup shredded cheddar cheese
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Fresh parsley or cilantro (for garnish)
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Optional: Diced onions, garlic, black beans
Instructions:
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