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Low Carb Taco Tomatoes

Ingredients

  • 6 large ripe tomatoes
  • 1/2 cup shredded cheese
  • 1/2 an iceberg or Romaine lettuce shredded
  • 1/2 cup plain Greek yogurt or organic sour cream
  • For the taco meat:
  • 1 Tbsp avocado oil
  • 1.5 lbs. grass fed ground beef
  • 3 Tbsps tomato paste
  • 1/2 cup water
  • 2 tsps chili powder
  • 2 tsps cumin
  • 1 tsp oregano
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground coriander
  • 1/4 tsp garlic powder
  • 1/8 tsp crushed red pepper
  • 1/8 tsp chipotle chili powder

Instructions

  • Heat a large skillet over medium-high, then add in oil and ground beef.
  • Cook, while stirring and breaking up the meat with a wooden spoon, until beef is nicely browned.
  • Drain excess grease.
  • Sprinkle meat with all the seasonings, and continue to cook stirring frequently for 2 minutes. Add in the tomato paste and water and bring everything to a low simmer, stirring all the brown bits from the bottom of the pan.
  • Simmer until the liquid is reduced, about 4-5 minutes.
  • While the beef is cooking, prepare your tomatoes.
  • Place each tomato stem side down on your cutting board. Using a sharp knife, carefully slice the tomatoes into 6 wedges, not going all the way through the stem, so the wedges hold together by the stem.
  • Gently pull tomatoes apart or open the wedges.
  • To assemble your taco tomatoes, fill each tomato as shown with a big spoonful (or two) of taco meat, followed by shredded lettuce, cheese and finish with a dollop of yogurt.
  • Serve immediately and enjoy.