Taco night is one of my family’s favorite meals. There’s nothing quite like spiced ground beef loaded up with all the taco fixings: lettuce, cheese, sour cream, you name it! It’s a hearty meal that never fails to please. But, for those who are trying to watch their intake of carbohydrates, meals like these can be a big temptation. When we found this recipe it seemed like the perfect way to have a tasty standby but without as many calories.
Considering that I will add fresh tomato slices to just about any meal, the fact that this recipe relies on ripe beefsteak tomatoes is a plus.
To make this recipe start by placing your tomatoes upside down on a cutting board. Make 3 cuts in a star shape over the bottom, making sure to keep the bottom portion connected. Think of it like cutting tomato wedges, but not bringing the knife all the way down to the cutting board.
Open each tomato up slightly and then sprinkle each one with a sprinkle of salt. This helps to season the tomatoes and brings out their flavor. Salted tomatoes make the best snack and for this recipe they work so well when lightly salted.
Next you’ll cook onions over medium heat for 5 minutes and then turn up the heat to medium high. Add in the ground beef, taco seasoning, and garlic powder. Cook until brown, about 8 minutes.
Fill each tomato with 1/4 of the beef and onion mixture. Top with lettuce, cheese, and either sour cream or whole milk Greek yogurt. I have found that using yogurt instead of sour cream is an easy replacement. The bonus is not only that it’s healthier, but that you can use yogurt for baking and smoothies as well.
Finally top each tomato with your preferred fixins: salsa, tomatillo sauce, black olives, or whatever else you normally enjoy on your tacos. We love that dish is so customizable and so easy to make.
If you love tomatoes and are looking for healthier recipes, then look no further than these enticing, low carb taco tomatoes.
Low Carb Taco Tomatoes
Makes 4 tomatoes
15m prep time
15m cook time
Gluten-Free diet suitable
- 1 Tablespoon olive oil
- 3/4 lb ground beef
- 1 medium onion, finely chopped
- 1 1-oz packet taco seasoning
- 1/4 teaspoon garlic powder
- 4 large, beefsteak tomatoes
- pinch of salt
- 1/2 cup shredded Mexican cheese blend
- 1/2 cup shredded lettuce
- 1/4 cup whole milk yogurt or sour cream
- In a large skillet heat oil over medium heat. Cook onion for 5 minutes, then turn burner to medium-high heat. Add ground beef, garlic powder, and taco seasoning. Break up meat into smaller pieces using a spoon or spatula. Cook for 8 minutes or until meat is no longer pink. Remove from heat.
- Place tomatoes stem side down on cutting board. Slice from the bottom (which is now facing up) to make 6 tomato wedges, but do not cut all the way through tomatoes. You should be left with 6 tomato wedges all still attached at the stem side. Repeat for each tomato.
- Pry open the wedges and sprinkle some salt over each one to enhance the flavor. Fill tomatoes with lettuce, ground beef, cheese, and finally some yogurt or sour cream. Garnish with salsa, black olives, or other toppings as desired.
Recipe adapted from Delish.