I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
I decided to make taco stuffed tomatoes because we have been blessed with a bountiful tomato harvest this year. I have been coming up with creative ways to use extra tomatoes in our everyday meals. Yesterday, I put at least a quart of fresh diced tomatoes in a big pot of chili along with some canned tomatoes and simmered it on low all afternoon and it was so good. I have frozen and canned some tomatoes and will preserve more before the garden is done for the year, but this is a delicious way to enjoy them fresh which is always the best.
Tacos are one of our favorite busy night meals and we love fresh tomatoes so it only made since to put the two together. These taco stuffed tomatoes are such an easy, budget friendly meal. We have had them a few times this summer and the whole family loves them.
These taco stuffed tomatoes combine all the delicious toppings of tacos with fresh ripe tomatoes. You stuff taco meat into the tomatoes and then top with diced lettuce and shredded sharp cheddar cheese. Cabot Vermont Sharp Cheddar Cheese is the perfect cheese to compliment the fresh flavors in these taco stuffed tomatoes.
Simply cut them up and eat like a deliciously fresh taco salad.
Taco Stuffed Tomatoes
6-8 medium to large tomatoes
1 lb. lean ground beef
1 onion, diced
1 tsp. ground cumin
¼ tsp. garlic powder
Salt and pepper to taste
¼ head iceberg lettuce, chopped
4-6 oz. Cabot sharp cheddar cheese, shredded
1. In a skillet, brown ground beef and onion over medium heat. Add cumin, garlic powder, and salt and pepper.
2. Cut stem area from tomatoes, then cut down on each side to almost quarter the tomatoes stopping about 2/3 of the way down. Pull the tomato wedges out slightly to make a “bowl” for the taco beef.
3. Spoon cooked meat, then press it into tomatoes to fill each tomato “bowl”.
4. Top with chopped lettuce and shredded cheese.
5. Optional to dress with salsa, sour cream, guacamole, cilantro etc.
To serve, cut with a knife and fork to enjoy as a lovely taco tomato salad.
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Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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