Low Carb Taco Tomatoes Recipe
With a carb count of only ~7 in a tomato compared to ~75-100 in a tortilla, they're a great option for a summery twist on a classic.
The best part is that they're highly customisable! We used ground beef, taco seasoning, and classic toppings like sour cream for a Tex-Mex flavour.
YIELDS:
4 serving(s)
PREP TIME:
5 mins
TOTAL TIME:
20 mins .
Total Time:
25 mins
Cal/Serv:
403
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
Step 1:
In a large skillet over medium heat, heat the oil. Stir in the onion and simmer for 5 minutes, or until tender.
DIRECTIONS:
Step 2:
Combine ground meat and taco seasoning. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 8 minutes. Drain fat.
Step 3:
Slice tomatoes into 6 wedges, being careful not to cut all the way through. Carefully spread the open wedges.
Step 4:
Divide taco meat among tomatoes, then top with cheese, lettuce, and sour cream for serving.
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