Looking to add some south-of-the-border flair to your next meal? Try stuffing tomatoes with a hearty, zesty taco filling for a fun twist on Taco Night! These Taco Stuffed Tomatoes are easy to throw together, full of flavor, and a creative way to use the abundance of summer tomatoes. Read on for the full recipe and tips for making this cheesy, meaty stuffed tomato perfection.
When Is the Best Time to Make These Zesty Stuffed Tomatoes?
Late summer, when tomatoes are at their juicy peak of freshness, is the absolute best season for making these stuffed beauties. Choose firm, ripe tomatoes with bright color and no soft spots for the best results. The fresh tomato flavor pairs perfectly with the spicy taco spices. Though you can make these any time of year with decent grocery store tomatoes too. Just know that peak season tomatoes take these stuffed treats over the top!
What Are Some Ideal Toppings for Serving Them Up?
A stuffed tomato entrée begs for all your favorite taco accompaniments! For starters, I recommend serving them on a bed of crisp lettuce for a pop of color contrast. Then let guests garnish their tomatoes as desired with options like shredded cheese, salsa, guacamole, sour cream, olives, diced onions, cilantro – the sky’s the limit! The cool, creamy toppings balance beautifully with the warm, hearty tomato and beef filling.
How Do I Know What Size Tomatoes to Use?
The most common tomatoes for stuffing are large beefsteak or heirloom varieties, which provide enough room for a generous portion of filling. I recommend tomatoes around 3-4 inches in diameter – any smaller and they won’t hold much filling. Too large and the tomato shell may break down during baking. When prepping the tomatoes, aim to leave around 1⁄4 inch of flesh so the walls don’t get too flimsy.
What Meat Can I Use in The Filling Besides Ground Beef?
While seasoned ground beef makes a classic taco stuffed tomato filling, you can mix up the protein too. Ground turkey or chicken, crumbled sausage, or even diced or shredded pork or steak work nicely. The key is browning the meat well along with onion and garlic, then tossing it with taco seasoning and other fillings like corn, beans, spinach etc. before stuffing it into the tomatoes.
Should These Be Served Hot, Room Temp, or Chilled?
I recommend serving Taco Stuffed Tomatoes straight from the oven when they’re blistering hot and the cheese is fully melted. The contrast of the hot filling against the cool tomato shell is so satisfying! That said, if you have leftovers, they make a tasty chilled lunch option the next day too. The spices and textures hold up nicely. Just don’t let them sit at room temp too long, for food safety reasons.
Taco Stuffed Tomatoes Recipe
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
- Ground Beef: 1 lb.
- Large Tomatoes: 4
- Taco Seasoning Packet: 1
- Raw Spinach: 4 cups
- Corn: ½ cup
- Shredded Cheddar Cheese: ½ cup
- Parsley (for garnish)
Instructions:
- Oven Preparation: Preheat your oven to 375 degrees Fahrenheit.
- Cook the Beef: In a skillet over medium-high heat, brown the ground beef with onions until the meat is thoroughly cooked and the onions are soft. Drain any excess grease.
- Mix in Flavors: Stir in the taco seasoning, corn, and spinach with the beef until the spinach wilts.
- Prepare Tomatoes: Cut off the tops of the tomatoes, hollow out the centers, and spoon out the insides.
- Stuff the Tomatoes: Fill the hollowed tomatoes with the beef mixture and top each with a sprinkle of cheddar cheese.
- Bake: Place the stuffed tomatoes in the oven and bake for 15 minutes.
- Garnish and Serve: Finish by garnishing with chopped parsley and serve hot.
Enjoy this delightful Taco Stuffed Tomatoes dish, a creative and satisfying way to savor Mexican flavors in a healthy, easy-to-make meal.
