Mexican Stuffed Tomatoes
Try this Mexican Stuffed Tomatoes recipe, or contribute your own. "Lettuce" and "Mexican" are two of the tags cooks chose for Mexican Stuffed Tomatoes.
"My husband loved them. They are a great alternative to tacos, which can get a bit repetitive. Easy to make and didn't take too much time at all. Served with pinto beans, Spanish rice and black bean/salsa tortilla chips."- Aolingh
255 people want to try | 460 have favorited
Mexican Stuffed Tomatoes Preparation
1. Cut a thin slice from top of each tomato. Scoop out centers with teaspoon, being careful not to break shells. Turn upside down on paper toweling to drain. Coarsely chop slices from tops to make 1 cup (use scooped-out tomato pulp, if necessary;use remaining pulp in soup). 2. Brown meat with onion and garlic in a large skillet. Pour off any pan drippings from skillet. Add taco seasoning mix, salt, chili powder, water and the 1-cup chopped tomatoes. Bring mixture to boiling; simmer, uncovered, 15 minutes, stirring occasionally, until most of the liquid has evaporated. Cool. 3. Place tomato shells cut-side up in a shallow baking dish just large enough to hold them snugly. Fill with meat mixture. 4. Bake in a moderate oven (350 degrees) for 20 minutes or until shells are somewhat soft, but do not fall apart. Top each tomato with shredded cheese;bake an additional 5 minutes. 5. Serve on lettuce; top with 1 cup of the taco chips. Serve with remaining chips. Posted to EAT-L Digest 09 Mar 97 by "Elizabeth A. Post"
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Mexican Stuffed Tomatoes Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven