We're all for a genius low-carb hack — and these tomatoes totally deliver. We had never thought to stuff them with taco meat, cheese, and sour cream, but we'll do anything in the name of ditching a tortilla for a low-carb meal. You can change up the fillings for cheeseburger tomatoes, too.

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Yields: 4 servings Prep Time: 0 hours 5 mins Cook Time: 0 hours 20 mins Total Time: 0 hours 25 mins

Ingredients 1 tbsp. extra-virgin olive oil 3/4 lb. ground beef 1 medium onion, chopped 1 (1-oz.) packet taco seasoning 4 large, ripe beefsteak tomatoes 1/2 c. shredded Mexican cheese blend 1/2 c. shredded iceberg lettuce 1/4 c. sour cream This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat. Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges. Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.

Stuff these LASAGNA-STYLE: Top with a little ricotta, mozzarella, and basil and bake for 15 minutes at 350°.

Ethan Calabrese This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

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Lena Abraham Food Editor Lena Abraham is the Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

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