If you love tacos then you will absolutely love this low carb fresh version of a taco meal.

Succulent tomatoes sliced into wedges, filled with spicy ground beef and topped with yogurt or sour cream and cheese.

Eat the meal with fresh tomatoes, or oven bake for melt-in-your-mouth tomatoes.

You can use ground chicken or turkey in place of beef if you prefer. And feel free to add more deliciousness to the dish with different types of cheese, the addition of guacamole and some shredded lettuce.

The options are endless, but here, this meal is meant to be just 5 ingredients – for simplicity!

DMP have created hundreds of 5 ingredient meals for our members. These exclude a few staples such as oil, salt, pepper, vinegar and lemon.

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Taco Tomatoes

Prep Time5

Cook Time10

Total Time15

Servings:

Calories: 403kcal

Carbs: 6g

Net Carbs: 5g

Ingredients

5 Ingredients

14 oz ground beef mince
2-3 teaspoon taco seasoning – or more to your preferred taste
4 tomato
3 oz shredded cheddar cheese
4 Tablespoon Plain Greek Yogurt

Excluded extras

1 Tablespoon olive oil

US Customary – Metric

Instructions

Heat a small non-stick pan over medium-high heat. Add the ground beef and fry for 3-5 minutes, stirring regularly to break up the meat and brown evenly. About half way, sprinkle over taco seasoning to your taste. If you like it extra hot, add some chili flakes or paste (sambal). Turn off the heat.
Place the tomatoes core side down on a board. Cut the tomatoes into 8 wedges, first cutting into quarters, and then again into 8 portions. As you cut, try not to go completely through the tomato so they maintain their shape.
Using a dessert spoon, fill the tomatoes will the beef filling, pushing it down in between the wedges and into the center of the tomato.
Top with cheese and yogurt to serve.
*Optional: roast the tomatoes for 15 minutes in a preheated 400F/200C oven. They taste equally great with raw tomato and roasted so the two different methods serve as two different meal options.

Notes

Optional extra toppings

diced avocado or guacamole
freshly chopped chives or scallions (spring onions)
finely shredded lettuce
finely diced cucumber
sour cream instead of yogurt

Ground beef: can be switched for ground turkey or chicken

VEGETARIAN OPTIONS Make a Spicy Vegetarian ‘Meat’ to fill the tomatoes (recipe in members area).

STORAGE/REHEATING Store the cooked meat separate to the tomatoes so you can reheat it in a pan or the microwave. Cook the meat ahead, then add to the tomatoes and roast as above. Store the roasted taco tomatoes in the fridge for up to 3 days and reheat in the microwave for 3 minutes.

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