Healthy Taco Stuffed Tomatoes
Creamy, juicy, and bursting with Tex-Mex flavor, these Healthy Taco Stuffed Tomatoes are a weeknight hero that feels like a little celebration on your plate.
Equipment
- Baking Dish
- Skillet
- Mixing Spoon
Ingredients
Tomatoes
- 4-6 large Tomatoes Tops sliced off and pulp scooped out
Ground Beef
- 1 pound Ground Beef Lean or preferred fat level
Seasoning
- 2 tablespoons Taco Seasoning Store-bought or homemade
Vegetables
- 4 cups Spinach Chopped
- 1/2 cup Corn Fresh or frozen, thawed if frozen
Cheese
- 1/4 cup Sharp Cheddar Cheese Optional, grated
Garnish
- 1 tablespoon Cilantro Chopped, for garnish
Instructions
- Preheat your oven to 375°F.
- Slice the tops off the tomatoes and scoop out the pulp and seeds. Arrange the hollowed tomatoes in a baking dish.
- In a large skillet, brown the ground beef over medium heat until fully cooked, breaking it into small pieces with a spatula.
- Stir in the taco seasoning, then add the chopped spinach and corn.
- Cook for a few more minutes until the spinach is wilted and everything is well combined. Taste and adjust salt if needed.
- Spoon the beef mixture into each hollowed tomato. Place any extra filling around the tomatoes in the baking dish.
- Sprinkle each stuffed tomato with cheddar cheese, if using.
- Bake for about 15 minutes, or until the cheese is melted and bubbly and the tomatoes are heated through but not collapsing.
- Remove from oven, top with fresh chopped cilantro, and serve warm.
Notes
Store leftover stuffed tomatoes in an airtight container in the refrigerator for up to 3 days. If the tomatoes release liquid, drain before reheating to avoid sogginess.