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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


Taco Tomatoes
DIRECTIONS

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