Taco Tomatoes Recipes

Steps:

• For the beef taco mix: Heat the olive oil in a large skillet over a medium-high heat. When the oil is hot, add the scallions and garlic. Stir and cook briefly, 30 to 60 seconds, then add the ground beef. Break the beef up and cook until it is totally browned, 3 to 4 minutes, then drain most of the fat. Add the taco seasoning, salt, salsa and hot sauce, then stir to combine. Add 1/4 cup hot water and stir. Cook for 3 to 4 more minutes to thicken.
• To serve: While the beef taco mixture cooks, place the tomatoes on a cutting board, with the tops facing down. Using a sharp knife, cut the tops of each into 6 wedges, making sure to not cut all the way through to the bottoms. Gently pull the tomato wedges apart, opening up the centers so they can be filled.
• Taste and adjust the beef taco mix as needed. Fill each tomato with the mix, then top each with lettuce, cheese, sour cream, cilantro, jalapenos and hot sauce. Garnish with the lime wedges.

Steps:

• Combine ingredients in a large saucepan.
• Bring to a boil, then reduce heat and simmer, stirring frequently
• until thick (about 1 hour).
• Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for 0-1,000 feet
• altitude; 20 minutes at 1,001-6,000 feet; 25 minutes
• above 6,000 feet.