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Camelia

Taco stuffed tomatoes

This is the perfect dish for the summertime weather. It is simple, it is refreshing and is one of those dishes that can be packed easily for lunches for school or work.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dish
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 1 pound Ground Beef lean
  • 1 packet Taco Seasoning
  • 4 cups Spinach
  • ½ cup Corn
  • 4 Tomatoes large
  • 1 cup Cheddar Cheese shredded
  • Parsley chopped for Garnish

Method
 

  1. 1. Preheat the oven to 375*
    2. Lightly Spray a 9x9 baking dish with nonstick spray
    3. In a skillet over medium high heat, crumble and brown the ground beef, add the onions
    4. Cook until the meat is no longer pink and the onions are soft
    5. Drain the excess grease
    6. Mix in the corn, taco seasoning and spinach
    7. Stir and simmer until the Spinach has wilted
    8. Slice the top portion off the tomatoes, just past the stem area.
    9. Hollow out the tomatoes
    10. Fill the tomatoes with the Taco meat, corn and spinach
    11. Top each tomato with shredded Cheese
    12. Bake for 15 minutes
    13. Garnish with chopped parsley

Notes

What tomato is best to use for this meal?
There are a couple of types of tomatoes that I will use for this dish, one is on the vine tomatoes, and the other is the common Globe tomato. The Globes are most often used for slicing and putting on sandwiches, or dicing for foods such as Tacos.