Fully Loaded Taco Tomato

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This loaded taco tomato checks all the boxes for a yummy Mexican keto meal idea! It’s got spice, beef, sour cream and a little heat if you opt to have the hot sauce.

If you’re like us, one of the hardest parts about going keto was giving up trips to the local Mexican restaurant. Unfortunately, there’s nothing keto-friendly about tacos, burritos, quesadillas or taquitos. But just because you can’t eat tortillas anymore doesn’t mean you can’t enjoy the deliciously spicy flavors of a Mexican dish. In fact, with a little creativity, you’ll be back to snacking on Mexican-inspired dishes that are actually healthier–and maybe even tastier–than the original. Plus, they make great appetizers for your next party or potluck!

Tortillas might be off-limit to people on the keto diet, but what about meat, cheese, vegetables and spices? That’s the philosophy behind our fully loaded taco tomato. We take a tomato and slice it into wedges, then fill it with freshly cooked ground beef, Mexican spices, shredded cheese and lettuce, and a dollop of sour cream. It’s actually healthier than a regular taco, because instead of chowing down on a crispy fried tortilla, you’re eating a whole tomato that’s bursting with vitamins and minerals. You can even add hot sauce if you want an extra kick of fiery heat. This recipe will satisfy your cravings for Mexican food without compromising your healthy keto diet.

Fully loaded taco tomato

Fully Loaded Taco Tomato

If you've been missing your local Mexican restaurant like we have, this will keep you happy!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: burger, cheddar cheese
Servings: 2 Servings
Calories: 200kcal

Ingredients

  • 75 grams Ground Beef
  • 2 Tbsp Sour Cream
  • ¼ Cup Shredded Cheddar Cheese
  • ½ Cup Iceberg Lettuce shredded
  • 1 Large Tomato
  • ½ Tbsp Chili Powder optional
  • 1 Pinch Cayenne Pepper optional
  • ¼ tsp Paprika optional
  • Drizzle Hot Sauce optional

Instructions

  • Place a nonstick pan over medium heat and brown the ground beef, braking it up as you go
  • Season with chili powder, paprika and cayenne
  • Mix half the cheddar cheese into the beef
  • Meanwhile, place the tomato upside down and slice to make 4-6 wedges. Do NOT cut all the way through
  • Spread open the wedges
  • Stuff the tomato with the cooked ground beef, lettuce, and sour cream
  • Top with cheddar cheese
  • Drizzle with hot sauce

Notes

Delicious when served with Avocado Coleslaw Salad

Nutrition

Calories: 200kcal | Carbohydrates: 6g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 162mg | Potassium: 381mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1658IU | Vitamin C: 14mg | Calcium: 137mg | Iron: 1mg
Tried this recipe?Let us know how it was!

Since I am not a Registered Dietitian or Nutritionist, I use a WordPress plug-in to calculate the nutritional information provided in this recipe card.

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