Yum! Taco Stuffed Tomatoes are fresh, flavorful, and perfect as a light meal, appetizer, or side dish. They’re easy to customize and great for using up taco leftovers.
Taco Stuffed Tomatoes
Servings: 4
Prep: 10 min | Cook: 10–15 min
Ingredients
- 4 large tomatoes
- 1 lb ground beef, turkey, or chicken
- 1 packet taco seasoning (or homemade)
- ½ cup water
- ½ cup shredded cheddar or Mexican-blend cheese
- ½ cup cooked rice (optional, for bulk)
- Optional toppings: sour cream, chopped lettuce, green onions, salsa, cilantro
Instructions
- Prepare tomatoes:
- Slice the tops off tomatoes.
- Scoop out the seeds and pulp with a spoon. Lightly salt the inside and set aside upside down to drain.
- Cook taco meat:
- Brown meat in a skillet over medium heat. Drain fat.
- Add taco seasoning and water. Simmer 5 minutes.
- Stir in cooked rice if using.
- Stuff tomatoes:
- Fill each tomato with taco meat.
- Sprinkle cheese on top.
- Bake:
- Place tomatoes in a baking dish.
- Bake at 375°F (190°C) for 10–15 minutes until heated through and cheese is melted.
- Top & serve:
- Add your favorite toppings and serve warm.
Tips & Variations
- No-bake version: Skip baking and serve chilled for a fresh summer meal.
- Vegetarian: Use seasoned black beans or lentils instead of meat.
- Extra flavor: Mix a spoon of sour cream or cream cheese into the taco meat before stuffing.
- Crunchy topping: Add crushed tortilla chips just before serving.
If you’d like, I can also give you a cold taco-stuffed tomato version that’s perfect for potlucks or hot weather 🌞🌮
