Preheat your oven to 375°F (190°C). Place hollowed tomatoes in a baking dish. Fill each tomato with the taco mixture, then top with shredded cheese.
Bake:
Bake for 15–20 minutes, or until the cheese is melted and bubbly and tomatoes are tender but still holding their shape.
Garnish and serve:
Sprinkle with chopped cilantro and serve warm.
Serving and Storage Tips:
Serving: These pair well with a side of brown rice, guacamole, or a fresh salad.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven at 325°F (165°C) until warmed through.
Variations:
Vegetarian: Omit meat and add extra beans or quinoa.
Spicy: Add chopped jalapeños or a pinch of cayenne to the filling.
Dairy-Free: Skip the cheese or use a dairy-free alternative.
Low-Sodium: Use homemade taco seasoning to control the salt.
FAQ:
Q: Can I make these ahead of time?
A: Yes! Prepare the filling and hollow the tomatoes ahead. Stuff them just before baking.
Q: What tomatoes work best?
A: Use large, firm tomatoes like beefsteak or vine-ripened. They should hold their shape when baked.
Q: Can I freeze them?
A: It’s best not to freeze stuffed tomatoes as they can become watery after thawing.
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