Ingredients
4 tomatoes
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 lb. ground beef (You may skip this Non-vegetarian ingredient)
1 packet taco seasoning
kosher salt
Freshly ground black pepper
2/3 c. shredded Mexican cheese
1/2 c. shredded iceberg lettuce
1/2 c. sour cream
How to make the recipe
1
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.
2
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.
3
Divide taco meat evenly among the tomatoes, then top each with cheese, lettuce, and sour cream. Serve.
Recipe by Lena Abraham
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