If you’ve been reading my content regularly, you know that Taco Tuesday is one of my favorite days of the week. Since I’ve been trying to eat healthier, I like to switch up my diet every once in a while, but my go-to staples are still flour tortillas, corn chips, and rice.
Not too long ago, I set out to discover a new and interesting taco variation (yeah, I know it’s not that different, but bear with me). We’ve tried cauliflower rice (a few times), and while I enjoy it, the rest of my family is yet to join the movement. In addition, you can find locally grown tomatoes at supermarkets and farmer’s markets. Personally, I can’t get enough of fresh, locally grown tomatoes. They say I go through them like an apple tree. To celebrate this union of two of my most cherished interests, I shall proceed as follows. Here come the TACOS GROWN ON TOMATOES.
I see that this is really commonplace now. But here’s the thing: I don’t particularly enjoy filled peppers, so I’ve typically avoided stuffed foods (unless you count Manicotti, in which case I’m all in). However, after trying this meal, I regret not stuffing myself sooner. Did I fail to mention that spinach is also sneaked into this dish? Those children can be easily convinced to consume their vegetables by deception. Avoid making the same mistakes I did and try out this recipe right immediately.
Taco-Stuffed Tomatoes for Good Health
In case you’re like me, you don’t want to accomplish things in phases or to overcrowd your space. Recipes that call for stuffing aren’t always practical for a weeknight meal. This recipe, however, is a BREEZE to prepare. I swear to you. When was the last time I cheated on you? The tomato’s core needs to be removed, which isn’t particularly challenging.
Ingredients
About 6-8 hefty tomatoes
Meat that has been ground to the consistency of 1 pound
Mix together 2 teaspoons of taco seasoning
4 cups of chopped spinach
*Fresh or frozen, 1/2 cup of corn
It’s optional, but you should definitely use the 1/4 cup of sharp cheddar cheese.
A tablespoon of finely chopped coriander
Instructions:
Turn the oven on to 375 degrees.
Tomatoes should have the stems removed and the pulp scooped out. Place them in a baking dish.
3. Brown the ground beef in a large frying pan. When the meat is done, sprinkle on the taco seasoning.
Put in the corn and spinach. Hold off on serving until the spinach is wilted and the flavors have melded.
Fifth, put the beef mixture within the tomatoes. Use leftover meat in the bottom of the baking dish.
Six, season with cheese crumbs.
Cook for 15 minutes, or until cheese is melted, in the oven. Serve with a garnish of cilantro.