Scale

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

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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

longer pink.

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.