Next up: Leekiladas and Rhubarbacoa!
- ¡Ingredientés!
- 4 large heirloom tomatoes
- 1 lb. ground beef
- 1 envelope taco seasoning mix
- 2 tsp. butter
- 1 medium-sized sweet onion, roughly chopped
- 8 oz. shredded Mexican blend cheese
- 4 tbsp. chopped green onions
- 4 tbsp. of your favorite salsa
- 4 tbsp. sour cream
- 3 tbsp. minced garlic
Directions
Mince about 4 tablespoons of the chopped onion.
In a small skillet, melt butter and caramelize the minced onion until it’s dark brown and just shy of burning. Remove from heat and set aside.
Put the rest of the onion and the ground beef in a large skillet; brown the ground beef, then drain the meat and onion with a colander.
Return the ground beef and onions to the skillet, add 3⁄4 cup of hot water, and mix in the taco seasoning. Bring to a boil, reduce heat and simmer, covered, for 15 minutes.
While the beef simmers, preheat oven to 350° F.
Use a paring knife to cut a circle in the top of each tomato. With a spoon, scrape out the inside of each tomato like it’s a Halloween pumpkin. To remove the core, you may have to reach inside the tomato, grab the base of the core and twist it off.
Add the scooped-out innards, minus the core, to the simmering beef and stir in.
Place the tomatoes on a cooking sheet lined with foil or parchment paper. When the beef’s done, remove from heat and stir in the minced garlic.
With a large spoon, fill the tomatoes with the ground beef.
Top with the shredded cheese, then place the sheet in the oven until the cheese is melted, usually around 5 minutes.
Remove from oven and top, in order, with salsa, minced onion, sour cream, and green onions. Serve immediately.