With summer time coming up, this recipe is perfect for all those vine ripe tomatoes in your garden!Print
1 tbsp. olive oil
1 medium yellow onion, chopped
1 lb. (450g) lean ground beef (5%)
1x 1 oz. (28g) packet taco seasoning (or your own homemade blend)
4 large, ripe beefsteak tomatoes
1.8 oz. (50g) cheddar cheese, shredded
4 tbsp. sour cream
Heat the olive oil in a large skillet over a medium heat, add the onion and cook, stirring often, for 5 minutes until soft. Add the
ground beef and taco seasoning and continue to cook for 8 minutes, breaking up the meat with a wooden spoon, until no
Place the tomatoes on a board, stem-side down, and slice into 6 wedges, taking care not to cut the tomatoes all the way through.
Carefully spread open the wedges.
Divide the taco meat evenly between the 4 tomatoes, then top each with cheddar cheese and sour cream before serving.
Share on Social
Essential Oils 101 ebook
Want to learn about essential oils and how to get started? Grab this free basic PDF.