Taco Tomatoes

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Onions

  Raw

  1 medium or 110g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tbsp or 3g

• Tomatoes

  Red, ripe, raw, year round average

  4 large whole or 728g

• Cheddar cheese

  1 cup, shredded or 113g

• Lettuce

  Iceberg (includes crisphead types), raw

  1 cup shredded or 72g

• Sour cream

  Reduced fat, cultured

  8 tbsp or 120g

Directions

1. Warm the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring, until softened, about 5 minutes. Add the ground beef and taco seasoning; cook, breaking the meat into crumbles, until browned and no longer pink, about 8 minutes.
2. Drain excess fat from the skillet and set the meat aside. For each tomato, turn it stem-side down and cut into 6 wedges without slicing all the way through; gently fan the wedges open to create a pocket.
3. Spoon the taco meat into the tomatoes. Top with shredded cheese, lettuce, and a dollop of sour cream, and serve immediately.