Beefy Stuffed Tomatoes


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These are super-fun to make and they taste SO good!

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Serving Size / Yield

4 servings


  • 4 lg. tomatoes
  • salt
  • dried basil leaves, crushed
  • 1/2 lb. ground beef
  • 1/4 C. chopped onion
  • 1/4 C. chopped green chilies
  • 1/2 envelope enchilada sauce mix
  • 1/2 C. herb-seasoned stuffing croutons
  • 4 tsp. grated Parmesan cheese

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Cut tops off tomatoes; scoop out pulp.  Chop tops and pulp; drain.  Cut sawtooth edges around shells; invert shells to drain.  Sprinkle inside with a little salt and basil.  In skillet, brown beef with onion; drain off fat.  Stir in tomato pulp, chilies, seasoning mix, and croutons.  Stuff shells.  Sprinkle tomatoes with cheese.  Place in shallow baking dish.  Fill dish 1/2-inch water.  Bake in 375 oven for 25-30 minutes.  Trim with parsley, if desired.

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