Ingredients
Scale
- 4 large ripe tomatoes
- 1 pound lean ground turkey (or beef, if preferred)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or make your own with chili powder, cumin, garlic powder, onion powder, paprika, and salt)
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend, optional for topping)
- 1/4 cup fresh cilantro, chopped
- Sour cream, for serving (optional, use Greek yogurt for a healthier alternative)
- Lime wedges, for serving
Instructions
- Prepare the Tomatoes:
- Slice off the top of each tomato and gently scoop out the insides, leaving a hollow shell. Reserve the scooped tomato pulp for another use or chop it and add it to the meat mixture later. Season the inside of the tomatoes with a little salt and set aside.
- Cook the Meat:
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 2-3 minutes.
- Add the ground turkey (or beef) to the skillet. Cook, breaking it up with a spoon, until browned and cooked through.
- Stir in the taco seasoning, along with a little water if needed, following the packet’s instructions (or your homemade mix). Add the reserved tomato pulp here if you like.
- Mix in the black beans and corn, and cook for another few minutes until everything is heated through.
- Stuff the Tomatoes:
- Spoon the taco meat mixture into the hollowed-out tomatoes, packing it tightly. Place the stuffed tomatoes in a baking dish.
- Bake:
- Preheat your oven to 375°F (190°C).
- Sprinkle shredded cheese over the top of each stuffed tomato, if using.
- Bake in the preheated oven for about 15-20 minutes, or until the tomatoes are heated through and the cheese is melted and bubbly.
- Serve:
- Carefully remove the stuffed tomatoes from the oven. Garnish with chopped fresh cilantro and serve with a dollop of sour cream (or Greek yogurt) and lime wedges on the side.
