Taco Tomatoes
Fresh tomatoes stuffed with seasoned taco meat for a light, flavorful meal.
Ingredients
- 1 tbsp. extra-virgin olive oil (or cooking spray for phase 1)
- 3/4 lb. lean ground beef
- 1 medium onion, chopped
- 2 Tbsp taco seasoning (with no added sugar)
- 4 large, ripe beefsteak tomatoes
- 1/2 c. shredded cheese blend (phases 2 & 3 only)
- 1/2 c. shredded romaine lettuce
- 1/4 c. plain Greek yogurt (as sour cream substitute – phases 2 & 3 only)
- Avocado, optional (phases 2 & 3)
Note: Phase one: use cooking spray instead of oil, omit cheese and yogurt
Instructions
- 1
In a large skillet over medium heat, heat oil. 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, approx. 8 minutes. Drain fat.
- 2
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.
- 3
Divide taco meat among tomatoes, then top each with cheese, lettuce, and yogurt before serving.
Approved Phases
Reset Phase
Transition Phase
Maintenance Phase
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