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Here’s a great way to use those end-of-season tomatoes. Fill them like a taco!
Use Those End-of-Season Tomatoes
If you grew tomatoes this summer and wondering what to do with some of them, here’s an idea!
Most of us can or freeze what we won’t use immediately so we can have a bit of summer’s bounty long after the growing season has ended. But what about incorporating some of them for more immediate use?
This is a wonderful way of using those end-of-season tomatoes; at least some of them. Mostly everyone enjoys tacos and this recipe thinks out of the shell. Not only are these delicious, but because they eliminate the shell, they’re low carb too.
Use Large Tomatoes
I used huge beefsteak tomatoes to make these. With such large tomatoes, I got two taco “cups” out of each tomato. However, whatever you have harvested, use the biggest ones you have to make these. With the beefsteak variety, I got two servings per tomato. If yours are smaller–say 3-4 inches in circumference–then one tomato will be adequate as a single serving.
And don’t discard the part of the tomatoes you hollowed out to make these. Save it or freeze it for future uses in soups, stews and sauces.
I always use my own homemade taco seasoning. Reason being is I’m not overly fond of the commercial varieties where cumin is the dominant flavor. Sorry to say I’m not fond of the flavor of cumin especially when it dominates in anything. It has to be present to be authentic, and going lighter with it is my own personal taste. If you do use my recipe and you want it to taste closer to the kind you buy in the store, then double the amount of cumin stated in mine.
However, it’s perfectly OK to use a packet of the commercial variety. It’s cheap and convenient.
Taco Stuffed Tomatoes
- 1 1/2 lbs lean ground beef
- 1 recipe taco seasoning or 1 envelope store bought
- 2 tbs chopped onion
- 15 oz diced tomatoes with green chilis i.e. Rotel
- 3/4 cup shredded cheddar cheese divided
- 1/4 cup chopped cilantro
- 4 very large tomatoes
- 1 tbs olive oil
- Cut tomatoes in half and remove seeds, juice and spines. Place the tomatoes cut side down on paper towels so they drain.
- Heat a large skillet over medium-high heat. Add the oil and the onion and fry until onion is fragrant but not fully cooked. Add ground beef and brown well. Stir in taco seasoning and diced tomatoes. Drain fat if necessary. Remove from heat.
- Stir in 1/2 cup of the cheese and the cilantro, stirring until cheese has melted.
- Divide ground beef mixture evenly between the prepared tomatoes. Top with remaining cheese.