BEST TOMATOES FOR TACOS RECIPES

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BEST TACO TOMATOES RECIPE - HOW TO MAKE TACO TOMATOES



Best Taco Tomatoes Recipe - How to Make Taco Tomatoes image

You'll have to see these taco tomatoes from Delish.com to believe them.

Provided by Lena Abraham

Categories     gluten-free    low-carb    30-minute meals    dinner    lunch    main dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 8

1 tbsp.

extra-virgin olive oil

3/4 lb.

ground beef

1

medium onion, chopped

1

(1-oz.) packet taco seasoning

4

large, ripe beefsteak tomatoes

1/2 c.

shredded Mexican cheese blend

1/2 c.

shredded iceberg lettuce

1/4 c.

sour cream

Steps:

  • In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat. Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges. Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.

NEW MEXICAN TOMATO TACO SAUCE FOR CANNING RECIPE - FOOD.COM



New Mexican Tomato Taco Sauce for Canning Recipe - Food.com image

Another wonderful sauce from the New Mexico State University Cooperative Extension Service Guide E-323 for making use of paste tomatoes. http://aces.nmsu.edu/pubs/_e/e-323.pdf They suggest using Recipe#388114 if you have slicers or beefsteaks as they will make a very thin salsa if used in the below recipe.

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 16-18 pints

Number Of Ingredients 11

8 quarts paste tomatoes, finely chopped, peeled, cored
2 1/2 cups vinegar
2 tablespoons salt
2 garlic cloves, crushed
1 1/2 tablespoons black pepper
5 cups onions, chopped
1 tablespoon sugar
4 jalapeno peppers, seeded, chopped
2 tablespoons oregano leaves (optional)
1 teaspoon ground cumin (optional)
4 chilies, seeded, chopped (long green)

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.

Nutrition Facts : Calories 103.2, FatContent 0.8, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 893.5, CarbohydrateContent 21.8, FiberContent 5.5, SugarContent 13.1, ProteinContent 4

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