Healthy Taco Stuffed Tomatoes with Beef, Cheese, and Lettuce (Print version)
Juicy tomato cups filled with taco-seasoned beef, crisp lettuce, cheese, and cool toppings for a lighter 25-minute dinner.
# Ingredients:
For the tomatoes
01 -
4 large firm tomatoes, about 10-12 oz (280-340 g) each
02 -
2 cups (90 g) shredded romaine or iceberg lettuce
For the beef filling
03 -
1 lb (450 g) 90 percent lean ground beef
04 -
1/3 cup (50 g) finely diced red or white onion
05 -
2 tablespoons gluten-free taco seasoning
06 -
1/4 cup (60 ml) water
07 -
1/4 teaspoon kosher salt, plus more to taste
08 -
1/4 teaspoon black pepper
For topping
09 -
3/4 cup (85 g) shredded Mexican blend cheese or cheddar
10 -
1/4 cup (60 g) sour cream or plain Greek yogurt
11 -
1/4 cup (60 ml) taco sauce or salsa
12 -
2 tablespoons chopped cilantro, optional
# Instructions:
01 -
Cut a shallow X into the top of each tomato without slicing all the way through. Gently open the wedges, scoop out the loose seeds and watery pulp, and blot the inside dry.
02 -
Add the ground beef and diced onion to a skillet over medium-high heat. Cook for 5-6 minutes, breaking up the meat, until the beef is browned and reaches 160°F. Drain excess fat if needed.
03 -
Stir in taco seasoning, water, salt, and pepper. Simmer for 2-3 minutes until the liquid reduces and the beef is evenly coated.
04 -
Divide the shredded lettuce among the tomato cavities. Keep the lettuce loose so it stays crisp and makes a barrier under the warm beef.
05 -
Spoon the warm taco beef into each tomato. Press lightly so the filling sits securely without splitting the tomato.
06 -
Sprinkle with cheese, add sour cream or Greek yogurt, drizzle with taco sauce, and finish with cilantro if using. Serve immediately.
# Good to know:
01 -
Best assembled right before serving for crisp lettuce and firm tomatoes.
02 -
Use a certified gluten-free taco seasoning if cooking for someone avoiding gluten.
03 -
Cook ground beef to 160°F for food safety.