Taco Stuffed Tomatoes
Taco night is a regular favorite in my house, but sometimes I like to switch it up with something a little lighter and fresher. That’s where these Taco Stuffed Tomatoes come in! They’re juicy, flavorful, and packed with all the bold taco goodness you love—just without the heavy shells or tortillas.
I love this twist because it still delivers that savory, cheesy, beefy flavor, but the fresh tomatoes add a pop of brightness that makes the whole dish feel a little lighter. It’s a great low-carb option that still feels satisfying, and it’s perfect for summer when tomatoes are at their peak.
These stuffed tomatoes are also super fun to serve at parties or casual dinners. Set them out with extra toppings like jalapeños, black olives, or avocado slices and let everyone customize their own. Easy, fresh, and guaranteed to be a hit!
The Backyard Table
Get it NOW and level up your outdoor dining! The Backyard Table - Recipes for Summer Cookouts features 34 of Chef Jenn's BEST recipes for outdoor eating and entertaining.
You'll get ad-free recipes like:
- Grilled Corn Guacamole
- Grilled French Onion Burgers
- Deviled Egg Pasta Salad
- Blueberry Grunt
- and so many more!
Every recipe is created, tested and loved by Chef Jenn and her family - there's no AI here!
Get it now, at a special introductory price of $7.99. That's over 50 pages of foodie love at your fingertips!
Buy Now!
Ingredients
- Extra-virgin olive oil
- Ground beef – 80/20 ground beef is perfect for this recipe.
- Onion – You can use a sweet onion or a regular onion. You’ll need about 1 cup chopped onion.
- Taco seasoning – Any kind works!
- Beefsteak tomatoes – Look for big, juicy tomatoes.
- Mexican cheese blend – Or you can use shredded cheddar.
- Iceberg lettuce
- Sour cream
- Jalapeno & black olives – For garnishing.
Directions
- Heat olive oil in a large skillet over medium heat.
- Cook the onion, stirring occasionally, until softened, about 5 minutes.
- Add the ground beef and taco seasoning. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Drain any excess fat.
- Flip the tomatoes so they’re stem-side down. Slice each one carefully to create 8 wedges without cutting all the way through. Gently spread open the wedges to form a flower shape.
- Fill each tomato with taco meat, dividing the mixture evenly among them.
- Top each stuffed tomato with shredded cheese, lettuce, a dollop of sour cream, and garnish with jalapeño slices and black olives.
- Serve immediately and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Choose firm, ripe tomatoes so they hold up well to the filling.
- Don’t overcook the beef; you want it juicy, not dry.
- Feel free to mix up the toppings! Add guacamole, salsa, or crushed tortilla chips for extra crunch.
- You can also substitute ground turkey or chicken for a lighter option.
Make It A Meal
Serve Taco Stuffed Tomatoes alongside a simple corn salad, cilantro rice, or refried beans to complete a vibrant, Tex-Mex-inspired meal. They’re also great with a side of crispy tortilla chips and salsa for extra fun.
Storage
These are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave, but keep in mind the tomatoes will soften further when reheated.
Taco Stuffed Tomatoes
Ingredients
- 1 tablespoon extra-virgin olive oil
- ¾ pound ground beef
- 1 medium onion chopped
- 1 ounce taco seasoning packet
- 4 large beefsteak tomatoes ripe
- ½ cup Mexican cheese blend shredded
- ½ cup iceberg lettuce shredded
- ¼ cup sour cream
- jalapeno for garnishing
- black olives for garnishing
Instructions
- Heat olive oil in a large skillet over medium heat.
- Cook the onion, stirring occasionally, until softened, about 5 minutes.
- Add the ground beef and taco seasoning. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Drain any excess fat.
- Flip the tomatoes so they’re stem-side down. Slice each one carefully to create 8 wedges without cutting all the way through. Gently spread open the wedges to form a flower shape.
- Fill each tomato with taco meat, dividing the mixture evenly among them.
- Top each stuffed tomato with shredded cheese, lettuce, a dollop of sour cream, and garnish with jalapeño slices and black olives.
- Serve immediately and enjoy!
Notes
Chef Jenn’s Tips
- Choose firm, ripe tomatoes so they hold up well to the filling.
- Don’t overcook the beef—you want it juicy, not dry.
- Feel free to mix up the toppings! Add guacamole, salsa, or crushed tortilla chips for extra crunch.
- You can also substitute ground turkey or chicken for a lighter option.
