Introduction:
These Healthy Taco Stuffed Tomatoes are a nostalgic, feel-good recipe passed down from my grandma. They’re a fresh, low-carb twist on classic tacos—perfect for a light lunch, easy dinner, or meal prep. Packed with lean protein, veggies, and bold taco flavor, these are just as satisfying as traditional tacos but without the guilt. Help make Grandma’s day with your love and compliments!
Ingredients:
6 large ripe tomatoes
1 lb (450g) lean ground turkey or beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup black beans (drained & rinsed)
1 cup corn kernels (fresh, canned, or frozen)
1 packet taco seasoning (or 2 tbsp homemade)
1/2 cup shredded cheddar or Mexican cheese blend
2 tbsp olive oil
Fresh cilantro, chopped (for garnish)
Salt & pepper to taste
Instructions:
Prepare the tomatoes:
Slice the tops off each tomato and scoop out the insides with a spoon. Lightly sprinkle the inside with salt, turn them upside down on a paper towel, and let them drain while you prepare the filling.
Cook the filling:
In a skillet over medium heat, add olive oil. Sauté the onion and garlic until soft. Add ground meat and cook until browned. Stir in taco seasoning, black beans, and corn. Cook for another 5 minutes. Adjust seasoning to taste.
Stuff the tomatoes:
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