Taco Tomatoes

Taco Tomatoes


1 tbsp. extra-virgin olive oil (or cooking spray for phase 1)

3/4 lb. lean ground beef

1 medium onion, chopped

2 Tbsp taco seasoning (with no added sugar)

4 large, ripe beefsteak tomatoes

1/2 c. shredded cheese blend (phases 2 & 3 only)

1/2 c. shredded romaine lettuce

1/4 c. plain Greek yogurt (as sour cream substitute – phases 2 & 3 only)

Avocado, optional (phases 2 & 3)



  1. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, approx. 8 minutes. Drain fat.
  2. Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges.
  3. Divide taco meat among tomatoes, then top each with cheese, lettuce, and yogurt before serving.
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