Taco Tomatoes


Prep Time
5 minutes

Cooking Time
200 minutes

4 servings


1 tbsp. extra-virgin olive oil
3/4 lb. ground organic bison or organic turkey
1 medium onion, chopped
1 (1-oz.) packet taco seasoning
4 large, ripe beefsteak tomatoes
1/2 c. shredded goat cheese or vegan cheese blend
1/2 c. shredded iceberg lettuce
1/4 c. sour cream


  1. In a large skillet over medium heat, heat oil.
  2. Add onion and cook, stirring, until soft, 5 minutes.
  3. Add ground organic bison or organic turkey and taco seasoning.
  4. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes.
  5. Drain fat.
  6. Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through.
  7. Carefully spread open wedges.
  8. Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.


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