Mexican Stuffed Tomatoes

Author: In-Store Demo: Margaret Welder, Thursday, September 20, 2018

A fun recipe that uses some of the tomatoes that the gardens are producing. It has been in my recipe file since 1970.

Serving Size: 6

Ingredients:

6 large firm ripe tomatoes

1 pound lean ground beef

1 cup chopped onion

1 clove garlic, minced

1-1.25 oz. pkg. Taco seasoning Mix

1⁄2 tsp. Salt

3⁄4 tsp. Chili powder

3⁄4 cup water

1 Tbsp. Fresh minced oregano or 1 tsp. dried

1⁄4 cup minced cilantro

1⁄2 cup shredded Cheddar Cheese

3 cups shredded iceberg lettuce

1 cup crushed taco corn chips (more if desired)

Salsa, if desired

Directions:

1. Cut a thin slice from the top of each tomato. Carefully scoop out the centers, keeping the outer shell intact. Drain upside down on paper towels until ready to fill. Coarsely chop the tops and centers and measure out 1 cup. Set aside.

2. Brown the ground beef with the onion and garlic in a skillet until no pink remains. Drain if necessary. Add the seasoning mix, salt, chili powder, water, cilantro and the 1 cup of chopped tomatoes. Simmer uncovered until most of the liquid has evaporated. Stir occasionally.

3. Place tomato shells in a shallow baking dish that will hold them together snugly. Fill each of them with the meat mixture.

4. Bake in a preheated 350° oven for about 20 minutes or until tomatoes are a little bit soft.

5. Top each tomato with the shredded cheese and bake an additional 5 minutes or until the cheese melts.

6. Serve each one on a bed a lettuce. Sprinkle with the corn chips. Serve with salsa or additional chips, if desired.