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Healthy taco stuffed tomatoes filled with seasoned meat and fresh toppings
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Healthy Taco Stuffed Tomatoes

Creamy beef, juicy roasted tomatoes, and a burst of taco seasoning come together in these Healthy Taco Stuffed Tomatoes for an easy, flavor-packed weeknight meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Baking Dish
  • Skillet
  • Spoon

Ingredients

Tomatoes

  • 4-6 large Tomatoes, tops sliced off and hollowed

Beef

  • 1 pound Ground beef, lean Trim if necessary

Seasoning

  • 2 tablespoons Taco seasoning Store-bought or homemade

Vegetables

  • 4 cups Spinach, chopped About 4 handfuls, stems removed if thick
  • 1/2 cup Corn, fresh or frozen Thawed if frozen

Cheese

  • 1/4 cup Sharp cheddar cheese, grated Optional
  • 1 tablespoon Cilantro, chopped For garnish

Seasoning

  • to taste Salt and pepper

Oil

  • 1 tablespoon Olive oil or cooking oil For skillet, optional

Instructions

  • Preheat your oven to 375°F. Position a rack in the center so the tomatoes bake evenly.
  • Slice the tops off the tomatoes and scoop out the pulp and seeds. Arrange the hollowed tomatoes in a baking dish so they sit upright and do not tip. Lightly salt the insides if desired.
  • In a large skillet, heat 1 tablespoon olive oil over medium heat (skip if using a nonstick skillet). Add the ground beef and brown, breaking it up with a spatula, until fully cooked and no pink remains, about 6 to 8 minutes. Drain excess fat if necessary.
  • Stir in the 2 tablespoons taco seasoning and combine thoroughly so the beef is evenly coated. Taste and add a pinch of salt or pepper if needed.
  • Add the chopped spinach and 1/2 cup corn to the skillet. Cook for a few more minutes, stirring, until the spinach is wilted and the corn is warmed through, about 2 to 3 minutes.
  • Spoon the beef mixture into each hollowed tomato, packing the filling gently. Place any extra filling around the tomatoes in the baking dish to use up every last bite.
  • Sprinkle each stuffed tomato with 1/4 cup grated sharp cheddar cheese if using. This step is optional but gives a lovely melty top.
  • Bake for about 15 minutes, or until the cheese is melted and bubbly and the tomatoes are just tender but still hold their shape. If you prefer softer tomatoes, bake an extra 5 minutes.
  • Remove from oven, let cool for a couple of minutes, top with fresh chopped cilantro, and serve warm.

Notes

Extra tips or suggestions here.