Taco Tomatoes

INGREDIENTS

• 1 tbsp. extra-virgin olive oil
• 3/4 lb. ground beef
• 1 medium onion, chopped
• 1 (1-oz.) packet taco seasoning
• 4 large, ripe beefsteak tomatoes
• 1/2 c. shredded Mexican cheese blend
• 1/2 c. shredded iceberg lettuce
• 1/4 c. sour cream

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes.
2. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes.
3. Drain fat.
4. Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through.
5. Carefully spread open wedges.
6. Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.

Link to recipe