Low Carb Taco Tomatoes
This Low Carb Taco Tomatoes are a terrific, no-fuss supper. This quick low-carb meal uses ground beef, zesty taco seasoning, and your favorite toppings and salsas. This recipe comes together in about half an hour in one skillet.
Ingredients
- 1 lb ground beef (see note 1)
- ½ medium onion finely chopped
- 8 large tomatoes (see note 2)
- 1 8 oz. can tomato sauce
- ½ cup cooked rice (see note 3)
- 2 tbsp homemade taco seasoning or 1 packet store-bought (see note 4)
- Salt and freshly ground black pepper
- shredded cheddar cheese for serving (see note 5)
- sour cream for serving
- Sliced scallions for serving
Instructions
- In a large skillet over medium-high heat, add ground beef and onion. Cook, until browned, breaking up beef with a wooden spoon, about 5 minutes. Drain well.
- Meanwhile, core each tomato to remove the stem. Slice off 1/4-inch of the top of each tomato. Using a sharp paring knife or a small serrated knife, cut around the inside of the tomato to loosen the seeds and inner tomato pieces.
- While holding the tomato over a bowl, use a small spoon to scoop out the seeds and inner tomato flesh. Dice any large inner tomato pieces and reserve, along with the seeds and juice.
- Add tomato sauce, cooked rice, taco seasoning, and any reserved tomato pieces and juice to the skillet. Stir to combine and continue to cook until juices begin to thicken, about 10 minutes. Season to taste with salt and pepper.
- Remove skillet from heat and cool filling slightly. Working with one tomato at a time, spoon beef filling into a tomato and mound carefully on top. Repeat with remaining tomatoes.
- Serve with shredded cheese, sour cream, scallions, and all your favorite toppings.