This content has been sponsored by Ricos. All opinions are my own.
Do you love the flavor of tacos? Do you love adding toppings like tomatoes, cheese, lettuce, sour cream and more? Then you are going to LOVE my cheesy stuffed tomatoes that are basically inside-out tacos! Made with creamy Ricos Premium Cheddar Cheese, they are so easy, so cheesy, and so delicious!
This fantastic recipe came about because my whole family wanted tacos one day but we didn’t have any taco shells, tortillas, or anything else that would resemble a taco. We were all stuck at home during a snowstorm, and nobody wanted to leave the house to run to the nearest store.
With hangry appetites and toddler meltdowns looming, I decided to get a little creative and whip up ‘tacos’ with what we did have on hand! These stuffed tomatoes taste just like a taco (sans shell), but were even more fun to make and eat!
Easy Cheesy Stuffed Tomatoes
These taco flavored stuffed tomatoes are so super simple to make. It’s easy-peasy, cheddar cheesy! 🙂 Grab your ingredients and head to the kitchen!
The first thing you need to do is fry 1 lb of hamburger meat with some onions. Once the meat is browned and the onions are soft, add in some mushrooms (optional) and cook for a few more minutes until the mushrooms are warm. The add a packet of taco seasoning (or use homemade) and season according to package directions.
While you are waiting for the hamburger to brown, you can slice your tomatoes. To do so simply remove any stems and/or leaves by slicing off the top. Flip the tomatoes upside down and begin making slices into the tomato.
Be careful not to slice all the way through.
Once you have your tomatoes sliced, line them up on a sheet pan and begin filling with your taco meat.
You may have to ‘help’ the tomatoes to open up a little, but once you start filling they should stay open nicely for you.
After filled with meat, I like to brush on a little avocado oil to help the tomatoes get a nice flavor when roasting. Simply brush the oil all over the outside of your tomatoes.
Next, the fun part — cheese! Add as little or as much Ricos cheese to the top of each tomato as you’d like. I love cheese so I add a lot!
I like using Ricos cheese because it is trans fat free and has no hydrogenated oils. You can get it at any Walmart store as well!
Now your tomatoes are ready to go in the oven.
Pop in the oven and roast at 400°F for approximately 20-25 minutes depending on the size of your tomatoes. Check them occasionally for doneness — you are simply looking to see if the tomatoes are nicely roasted with a bit of brown, and the skins should be starting to wilt.
Once you pull them out of the oven, add your favorite taco toppings and enjoy!
Skip To Recipe
- 12 tomatoes
- 1 tbsp avocado oil
- 1 medium onion, diced
- 1 lb. ground beef
- 1 packet taco seasoning
- 1 can Ricos premium cheddar cheese sauce
- 1 cup mushrooms
- Salt and Pepper to taste
- Shredded lettuce
- Sour Cream
- In a medium skillet over medium heat, cook hamburger and diced onion. Cook until meat is brown and onions are soft. Season as desired with salt and pepper.
- Add the optional mushrooms and cook until warm.
- Drain any fat, then add taco seasoning according to package directions.
- Set aside.
- Prepare the tomatoes by slicing the top off to remove any stems and/or leaves.
- Flip tomatoes so they are cut side down and slice six wedges in each, being careful to not cut completely through the tomato.
- Divide taco meat evenly among the tomatoes, then top with cheese sauce.
- Bake in a 400 degree oven for 20-25 minutes, or until tomatoes are wilted and browned slightly.
- Remove from oven, add desired toppings, and enjoy!
You may need to 'help' the tomatoes open up a bit at first, but once you get a little of the filling in they should stay open.
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