In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.
Flip tomatoes so they are stem-side down. Cut the tomatoes into six wedges, being careful to not cut completely through the tomato.
Carefully spread open the wedges.
Divide taco meat evenly among the tomatoes, then top each with cheese, lettuce, and sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (274g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 209 (60%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 85.5mg||26 %|
|Sodium 1157mg||40 %|
|Potassium 654.8mg||17 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 9.1g|
|Protein 22.8g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 349
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