Taco-stuffed tomatoes are a quick, healthy and delicious meal you can enjoy for lunch or dinner. It is a delicious side dish and works well as an appetizer as well. Made with a mixture of ground beef, pork, spinach and corns stuffed in tomatoes, this dish is loaded with nutrients.
Here are a few ways you can add more flavours to this dish:
- Vegetables: You can add more vegetables to this dish like bell peppers, beans, carrots etc. you can add more flavour and texture as per your liking.
- Meat: Replace pork and beef with chicken or turkey as well. This type of lean meat also offers healthy nutrients.
- Quinoa: If you want to add grains to your diet, adding them to this dish is a perfect idea. You can mix this mixture with cooked quinoa. It is healthy and offers many nutrients.
- Bell peppers: If you are not a big fan of tomatoes, you can replace them with bell peppers as well. Stuffed bell peppers are a popular dish and healthy as well. So, you can use this mixture to use as a filling for bell peppers.
- heese: Add your favourite cheese blend to this dish apart from cheddar cheese.
How to store taco-stuffed tomatoes ?
To store the leftover dish place it in an air-tight container. Refrigerate it for up to 3 days. You can freeze this mixture for up to a month as well. Thaw it, reheat it and use it as a stuffing for your tomatoes.
Healthy Taco Stuffed Tomatoes – The Recipe
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 45 minutes
- 1 tbsp olive oil
- 4 large tomatoes
- ½ lbs. ground beef
- ¼ lbs. ground pork
- ½ cup corn kernels
- 3 cups fresh spinach leaves, chopped
- 1 ½ tbsp taco seasoning
- 3 tbsp shredded Mexican cheddar
- Wash the tomatoes. Using a sharp knife, slice the top of the tomatoes. Using a scoop or a spoon, scoop out the pulp of the tomatoes so that it is hollow from the inside.
- Place the tomatoes in a greased baking tray and set aside.
- In a cast-iron pan, add olive oil and place it over medium heat.
- Once the oil heats up, add ground beef and pork.
- Sauté for 7 to 10 minutes or until the meat gets brown colour.
- Add taco seasoning, chopped fresh spinach leaves and corn kernel.
- Mix well and cook for about 2 to 3 minutes or until the spinach wilts.
- Take the pan off the heat and let it sit until it cools down a bit.
- Spoon the mixture into the hollow tomatoes until they are full.
- Sprinkle shredded Mexican cheese on top and place the baking dish in a preheated oven at 375-degree F for about 15 minutes or until the cheese melts and gets brown colour.
- Once done, serve with sour cream and guacamole. Enjoy!