Tomato Tacos
  • Jenn Koski

Tomato Tacos


Ingredients:

2-4 ounces of extra lean ground beef

1-2 tsp Dea’s Taco Seasoning

1 or 2 cups of Roma tomatoes hollowed out

1 packet of Mac and Cheese – soak noodles until al dente

¼ cup water

¼ cup colored peppers diced

2 tbsp onion for garnish, red, white or green

Romaine lettuce – optional


Dea’s Taco Seasoning

1 tbsp chili powder

½ tsp garlic powder

½ tsp onion powder

½ tsp cayenne pepper

½ tsp dried oregano

1 tsp paprika

2 tsp of cumin

1 tsp salt

Option – add 1 tsp of poultry seasoning if using on chicken or turkey.


Mix all ingredients together well and store in an airtight container, or glass jar with a seal.


Method:

Hollow out Roma tomatoes place hollow side up in baking dish.


Scramble fry beef, breaking apart and cooking through adding in colored peppers, add taco seasoning and ¼ cup of water.


Now add packet of cheese sauce from Mac and Cheese and stir in the noodles. You may add another 2 tbsp of water if mixture is too thick.


Preheat oven to 400 degrees, Fill hollowed out tomatoes with beef and cheese mixture nice and full and bake for 20 minutes.


Remove from oven and garnish with choice of onion and serve hot on a bed of romaine.


Tip: 1 cup of tomatoes = 200g or 7.1 ounces

Tip: Sub mac and cheese packet for ¼ - ½ cup choice of shredded cheese

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