Recipes

[LouisianaAnn]

Mexican Stuffed Tomatoes

6 large, firm tomatoes

1b. lean ground beef

2 Tbsp. chopped parsley (I use a little more)

1 large onion, chopped

1 cup bread crumbs (I use the seasoned crumbs)

1 pkg. taco seasoning mix (I use mild)

Mexican Blend shredded cheese

Wash tomatoes, remove a thin slice from the stem end, and carefully scoop out the pulp so that the tomato shells will not be broken. Brown ground beef with onion, drain if necessary. Add taco seasoning, mix well. Add bread crumbs, tomato pulp and cook until most of liquid is cooked out. Fill the tomato cups, sprinkle with shredded cheese and parsley. Place in a shallow baking dish and bake at 325* for about 45 minutes, or until tomatoes are tender and cheese lightly browned.