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How to Make Healthy Taco Stuffed Tomatoes

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Ingredients
 

  • 4 large ripe tomatoes
  • 1 pound lean ground turkey or beef, if preferred
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 packet taco seasoning or make your own with chili powder, cumin, garlic powder, onion powder, paprika, and salt
  • 1/2 cup black beans rinsed and drained
  • 1/2 cup corn kernels fresh, frozen, or canned
  • 1/2 cup shredded cheese cheddar, Monterey Jack, or a blend, optional for topping
  • 1/4 cup fresh cilantro chopped
  • Sour cream for serving (optional, use Greek yogurt for a healthier alternative)
  • Lime wedges for serving

Instructions

Prepare the Tomatoes:

  • Slice off the top of each tomato and gently scoop out the insides, leaving a hollow shell. Reserve the scooped tomato pulp for another use or chop it and add it to the meat mixture later. Season the inside of the tomatoes with a little salt and set aside.

Cook the Meat:

  • Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 2-3 minutes.
  • Add the ground turkey (or beef) to the skillet. Cook, breaking it up with a spoon, until browned and cooked through.
  • Stir in the taco seasoning, along with a little water if needed, following the packet's instructions (or your homemade mix). Add the reserved tomato pulp here if you like.
  • Mix in the black beans and corn, and cook for another few minutes until everything is heated through.

Stuff the Tomatoes:

  • Spoon the taco meat mixture into the hollowed-out tomatoes, packing it tightly. Place the stuffed tomatoes in a baking dish.

Bake:

  • Preheat your oven to 375°F (190°C).
  • Sprinkle shredded cheese over the top of each stuffed tomato, if using.
  • Bake in the preheated oven for about 15-20 minutes, or until the tomatoes are heated through and the cheese is melted and bubbly.

Serve:

  • Carefully remove the stuffed tomatoes from the oven. Garnish with chopped fresh cilantro and serve with a dollop of sour cream (or Greek yogurt) and lime wedges on the side.