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These taco-flavored Stuffed Tomatoes make a perfect, unfussy end-of-summer meal, when the nights are still hot and good tomatoes are plentiful. This easy low-carb recipe comes together in under half an hour, all in one skillet, using ground beef, zesty taco seasoning, and then loaded up with your favorite toppings.
When there are extra tomatoes coming my way, this is the first recipe I run to. It’s a take on Stuffed Peppers, except the tomatoes stay cold and fresh, no baking required. Each one is filled with spiced ground beef, browned onions, a little bit of rice, and the inside of the hollowed-out tomatoes for an easy, economical dinner that everyone loves.
If you prefer the tomatoes piping hot, you can easily broil the stuffed (but ungarnished) tomatoes on HIGH for about 5 minutes. Either way, these make a delicious, naturally gluten-free entree that celebrates the best tomatoes of summer.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Beef: This easy Stuffed Tomato Recipe is also delicious with ground turkey or ground chicken.
- Tomatoes: Only make this recipe with tomatoes that you’d want to eat raw. Leave the bland, pithy, store-bought tomatoes out of it. Big, juicy heirloom tomatoes are great if you can find them.
- Rice: Use any kind of cooked rice or grain you have: brown rice, leftover Cilantro Lime Rice, long-grain rice, or even cooked quinoa.
- Taco seasoning: I make my own taco seasoning blend to have on hand when the urge for tacos hits unexpectedly, but you can use the little packet from the store, too.
- Toppings: Try scallions, avocado or guacamole, shredded cheese, sour cream, Fritos, or crumbled tortilla chips.
Step-by-step instructions
- In a large skillet over medium-high heat, add ground beef and onion. Cook, until browned, breaking up beef with a wooden spoon, about 5 minutes. Drain well. Meanwhile, core each tomato to remove the stem. Slice off 1/4-inch of the top of each tomato. Using a sharp paring knife or a small serrated knife, cut around the inside of the tomato to loosen the seeds and inner tomato pulp.
- While holding the tomato over a bowl, use a small spoon to scoop out the seeds and inner tomato flesh. Dice any large inner tomato pieces and reserve, along with the seeds and juice. Add tomato sauce, cooked rice, taco seasoning, and any reserved tomato pieces and juice to the mixture in the skillet. Stir to combine and continue to cook until juices begin to thicken, about 10 minutes. Season to taste with salt and pepper.
- Remove skillet from heat and cool filling slightly. Working with one tomato at a time, spoon beef filling into a tomato and mound carefully on top. Repeat with remaining tomatoes.
- Serve with shredded cheese, sour cream, scallions, and all your favorite toppings.
Recipe tips and variations
- Yield: This recipe makes 8 hearty Stuffed Tomatoes burst with meaty taco flavors.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Make ahead: The filling can be made ahead of time and rewarmed in a skillet or microwave. Stuff the tomatoes right before you plan to eat.
- Hot tomatoes: I love the temperature contrast between raw, cold tomatoes and the hot, meaty taco filling, so I don’t bake these stuffed tomatoes in the oven. But, if you prefer piping-hot tomatoes, transfer the tomatoes to a baking dish or baking sheet. Broil the tomatoes with just the stuffing (no toppings) on high in the oven for about 5 minutes, until the tomatoes are hot. Garnish with toppings and serve.
- Crunchy: Add a crispy topping with panko breadcrumbs.
- Size Matters: Depending on the size and shape of the tomatoes you use, you may have to scale the recipe up to accommodate them and make a double batch. Luckily, that’s easy to do and leftovers are always welcome.
- Italian stuffed tomatoes: Swap some or all the ground beef for Italian sausage. Omit the taco seasoning and substitute 1 teaspoon of Italian seasoning and 1 clove of fresh garlic. For toppings, choose mozzarella cheese, Parmesan cheese, and a sprinkle of fresh herbs like fresh basil or parsley.
- Greek stuffed tomatoes: Swap some or all of the ground beef for ground lamb (if desired). Top your stuffed tomatoes with feta cheese, extra raw onions, diced cucumbers, and tzatziki sauce. Garnish with fresh parsley.
- Vegetarian stuffed tomatoes: Omit the meat and sauté extra vegetables such as shredded carrots, shredded zucchini, thinly sliced celery, or even finely cubed potatoes in olive oil. Veggie-stuffed tomatoes make an excellent side dish, too.
Frequently Asked Questions
ore each tomato to remove the stem. Slice off 1/4-inch of the top of each tomato. Using a sharp paring knife or a small serrated knife, cut around the inside of the tomato to loosen the seeds and inner tomato pulp. While holding the tomato over a bowl, use a small spoon to scoop out the seeds and inner tomato flesh.
I love the temperature contrast between raw, cold tomatoes and the hot, meaty taco filling, so I don’t bake these stuffed tomatoes in the oven. But, if you prefer piping-hot tomatoes, transfer the tomatoes to a baking dish or baking sheet. Broil the tomatoes with just the stuffing (no toppings) on high in the oven for about 5 minutes, until the tomatoes are hot. Garnish with toppings and serve.
More stuffed veggies
Main Dishes
Stuffed Zucchini
Main Dishes
Stuffed Bell Peppers
Casserole Recipes
Stuffed Cabbage Rolls
Appetizer Recipes
Crab Stuffed Mushrooms
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Stuffed Tomatoes
Ingredients
- 1 pound ground beef (see note 1)
- ½ medium onion finely chopped
- 8 large tomatoes (see note 2)
- 1 (8 ounce) can tomato sauce
- ½ cup cooked rice (see note 3)
- 2 tablespoons homemade taco seasoning or 1 packet store-bought (see note 4)
- Salt and freshly ground black pepper
- shredded cheddar cheese for serving (see note 5)
- sour cream for serving
- thinly sliced scallions for serving
Instructions
- In a large skillet over medium-high heat, add ground beef and onion. Cook, until browned, breaking up beef with a wooden spoon, about 5 minutes. Drain well.
- Meanwhile, core each tomato to remove the stem. Slice off 1/4-inch of the top of each tomato. Using a sharp paring knife or a small serrated knife, cut around the inside of the tomato to loosen the seeds and inner tomato pieces.
- While holding the tomato over a bowl, use a small spoon to scoop out the seeds and inner tomato flesh. Dice any large inner tomato pieces and reserve, along with the seeds and juice.
- Add tomato sauce, cooked rice, taco seasoning, and any reserved tomato pieces and juice to the skillet. Stir to combine and continue to cook until juices begin to thicken, about 10 minutes. Season to taste with salt and pepper.
- Remove skillet from heat and cool filling slightly. Working with one tomato at a time, spoon beef filling into a tomato and mound carefully on top. Repeat with remaining tomatoes.
- Serve with shredded cheese, sour cream, scallions, and all your favorite toppings.
Notes
- Beef: These easy stuffed tomatoes are also delicious with ground turkey or chicken.
- Tomatoes: Only make this recipe with tomatoes that you’d want to eat raw. Leave the bland, pithy, store-bought tomatoes out of it.
- Rice: Use any kind of cooked rice or grain you have: brown rice, leftover Cilantro Lime Rice, long-grain rice, or even cooked quinoa.
- Taco seasoning: I make my own taco seasoning blend to have on hand when the urge for tacos hits unexpectedly, but you can use the little packet from the store, too.
- Toppings: Try scallions, avocado or guacamole, shredded cheese, sour cream, Fritos, or crumbled tortilla chips.
- Yield: This recipe makes 8 hearty Stuffed Tomatoes burst with meaty taco flavors.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
The Taco Stuffed Tomatoes is helping me with my assessment at school and they are sooo good!
So happy to help Zake, thanks! – Meggan
These are superb! My kids love them and so do I!! Gonna make for a third time this weekend. We use ground turkey and it’s just as good. Thank you!
I just love these. So easy and so much healthier than tortillas.