Taco Stuffed Tomatoes

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What do you make when you pick tomatoes from your garden as large as your fists? Taco Stuffed Tomatoes made with cooked taco seasoned ground beef and topped with cheese, bacon, green onions and sour cream or add your own favorite toppings.

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Ingredients

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In a large skillet over medium heat, brown

the ground beef with the onion.

Drain any excess grease.

B1DCAE66-0BD7-4DBC-A3ED-17D30D9BBDA1Add the taco seasoning and stir until

the ground beef is completely coated.

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Add the water and taco sauce then stir well.

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Add the tomato sauce, stirring to combine.

Cook until it bubbles then turn the burner

to low and simmer, uncovered, until thick

enough to spoon into the tomatoes.

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Turn the tomatoes over, stem side down.

Cut each tomato into wedges, 3/4 of the way

through the tomato, leaving the stem end intact.

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Fill each tomato with the taco seasoned ground beef.

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Top with cheese.

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Top with cooked bacon and any

of your favorite toppings.

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Place a spoonful of sour cream on top

and garnish with sliced green onion.

Taco Stuffed Tomatoes

http://www.InDianesKitchen.com

26B70D92-A674-43EE-B92B-23121217E1DF

Ingredients

  • 1# ground beef
  • 1.25 oz taco seasoning pouch, or 2 Tbsp.
  • 1 medium onion or 2 Tbsp. Dehydrated onion 
  • 3/4 cup water
  • 1/4 cup taco sauce
  • 8 oz tomato sauce
  • 2 cups shredded Mexican cheese
  • 1/2# bacon, crumbled
  • 2 green onion, sliced
  • 1 cup sour cream
  • 1 head Romaine lettuce

Directions

  1. In a large skillet over medium heat, cook the ground beef and onion until no longer pink, drain grease.
  2. Add the taco seasoning and stir until all of the ground beef is coated.
  3. Add the water and taco sauce, stir well.
  4. Stir in the tomato sauce. Cook, uncovered, until hot and bubbly then turn to low and simmer until thick enough to pick up with a spoon.
  5. Turn the tomatoes over, stem side down. Cut each tomato into wedges, 3/4 of the way through the tomato, leaving the stem end intact.
  6. Fill each tomato with the ground beef filling.
  7. Top with cheese, bacon, a spoonful of sour cream and garnish with sliced green onion.
  8. Serve immediately.

http://www.InDianesKitchen.com

65 Comments »

  1. You are upping your photo skills girl! Our midwest friends fly in each Sept with a back pack of tomatoes for us Floridians. This is am we ate the second to last…not sure I can attach photo but it looks similar to this wonderful stuffy of yours. A gal has to have her toms!/Users/laurelbledsoe/Desktop/IMG_3311.jpg

    Liked by 2 people

    • Awww thank you! You remind me of my parents. They just moved back home from Florida in May and every year they complained about the tomatoes in Florida. We have been giving them tomatoes, she just made jalapeño poppers with out jalapeños and of course they had sweet corn and melon. I think it made the transition back to Ohio a little easier..lol

      Like

  2. Looks amazing. My grandfather use to make a “brown” spaghetti. He also use to put the spaghetti noodles in the sauce to cook rather than boiling the noodles separately. I wish I would have written down his recipe. Missing my grandfather. His name was Herbert.

    Liked by 2 people

    • Thank you! I bet that was delicious!!!! That is why I started my blog so my kids always have my recipes when I am gone. I print off every recipe I post and some day I will put them in binders by categorIes. Thank you for sharing your awesome memory. ❤️

      Liked by 1 person

  3. What a pretty and delicious-sounding idea, Diane! I’ve served chicken salad and tuna salad in tomatoes like that, but it had never occurred to me to stuff them with taco ingredients.

    Like

    • I know they were gigantic! We grew Beef Steak and Celebrity tomatoes this year. It worked out great because the Beef Steak ripened first and then the Celebrity so were have a longer tomato season. We are still picking a grocery bag of produce every other day.

      Liked by 1 person

      • That’s amazing – I Googled “Celebrity” tomatoes and looks like they are heirloom tomatoes so they’re more durable and tastier as that type has been around awhile.
        I hope you don’t get any frost/freeze in your area. We won’t right here in the metropolitan area, but the northern burbs may have frost/freeze issues Friday and Saturday nights. It gets warmer next week. I know I complained about the heat and humidity, but I’m not quite ready for sweatshirts, sweatpants and gloves yet.

        Liked by 1 person

  4. YUM, Diane! This looks delicious. It’s amazing how many recipes you can use ground beef for, isn’t it? Yet each of them can taste entirely different. Love this idea! To be honest, this is a new one for me, so I’m glad you shared it, my friend! ♥

    This looks like another “In Diane’s Kitchen” winner that my husband would drool over. We might be making it soon. 😉

    Like

  5. This looks so delicious! Our tomatoes didn’t do so great this year, but next time I’m at a farmer’s market, I’m going to pick up some and try this. Will work well with our low carb lifestyle.

    Like

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