TACO STUFFED TOMATOES

Taco Stuffed Tomatoes is a straightforward and delicious dish that’s quick to prepare. Made with lean ground beef, spinach, and corn, these stuffed tomatoes offer a hearty and convenient meal option. The combination of savory taco-seasoned beef and the wholesome freshness of spinach and corn creates a balanced and enjoyable taste. With minimal effort and maximum flavor, Taco Stuffed Tomatoes are
perfect for those seeking a fuss-free yet gourmet dining experience. You can enjoy it as a side dish or main course. It is versatile and flavorful.

INGREDIENTS:

1-pound Lean Ground Beef
4 cups Fresh Spinach leaves, loosely packed
4 Large Tomatoes
½ cup Corn Kernels, fresh or frozen
2 tbsp Taco Seasoning
¼ tsp red chili flakes
1 cup Shredded Cheddar Cheese
Chopped Fresh Parsley for garnish

HOW TO MAKE TACO STUFFED TOMATOES:

Step 1. Preheat your oven to 375°F.

Step 2. Lightly coat a 9×9 baking dish with nonstick spray.

Step 3. Place a skillet over medium-high heat, add ground beef, cook, and crumble until it is no longer pink.

Step 4. Add onions and cook until the meat is fully cooked and the onions are tender.

Step 5. Drain extra grease from the skillet.

Step 6. Add taco seasoning, red chili flakes, corn, and fresh spinach in the skillet, and mix well until all
the ingredients combine.

Step 7. Continue to simmer until the spinach wilts.

Step 8. Cut the top portion of the tomatoes just beyond the stem and hollow out the tomatoes.

Step 9. Arrange the hollow tomatoes in the prepared baking dish.

Step 10. Stuff the hollowed tomatoes with the corn, taco meat, and spinach mixture.

Step 11. Sprinkle shredded cheddar cheese on top of each tomato.

Step 12. Place the baking dish in the preheated oven at 375°F and bake for 15 minutes or until the cheese is melted.

Step 13. Before serving, garnish the taco-stuffed tomatoes with chopped parsley.

Yield: 4

TACO STUFFED TOMATOES

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Taco Stuffed Tomatoes is a straightforward and delicious dish that's quick to prepare. Made with lean
ground beef, spinach, and corn, these stuffed tomatoes offer a hearty and convenient meal option.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• 1-pound Lean Ground Beef
• 4 cups Fresh Spinach leaves, loosely packed
• 4 Large Tomatoes
• ½ cup Corn Kernels, fresh or frozen
• 2 tbsp Taco Seasoning
• ¼ tsp red chili flakes
• 1 cup Shredded Cheddar Cheese
• Chopped Fresh Parsley for garnish

Instructions

1. Preheat your oven to 375°F.
2. Lightly coat a 9x9 baking dish with nonstick spray.
3. Place a skillet over medium-high heat, add ground beef, cook, and crumble until it is no longer
pink.
4. Add onions and cook until the meat is fully cooked and the onions are tender.
5. Drain extra grease from the skillet.
6. Add taco seasoning, red chili flakes, corn, and fresh spinach in the skillet, and mix well until all
the ingredients combine.
7. Continue to simmer until the spinach wilts.
8. Cut the top portion of the tomatoes just beyond the stem and hollow out the tomatoes.
9. Arrange the hollow tomatoes in the prepared baking dish.
10. Stuff the hollowed tomatoes with the corn, taco meat, and spinach mixture.
11. Sprinkle shredded cheddar cheese on top of each tomato.
12. Place the baking dish in the preheated oven at 375°F and bake for 15 minutes or until the
cheese is melted.
13. Before serving, garnish the taco-stuffed tomatoes with chopped parsley.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 220Total Fat: 12gCarbohydrates: 15gProtein: 18 g