Main dish

Bacon Wrapped Cheesesteak Meatloaf

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Bacon Wrapped Cheesesteak Meatloaf
Bacon Wrapped Cheesesteak Meatloaf
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 green peppers, chopped into strips
  • 1 white onion, thinly sliced
  • 1 tsp salt
  • 1k beef mince
  • 2 tbsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp pepper
  • 15 slices provolone
  • 20 rashers of streaky bacon
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Sauté the peppers and onions with the salt on a medium heat until the peppers have softened and the onions have turned a dark golden colour. Leave to cool in a bowl.
  3. Mix the beef mince with the dried oregano, cayenne, salt and pepper. On a sheet of tin foil press the beef into an even rectangle.
  4. Lay slices of provolone across the middle and top with the peppers and onion mix.
  5. Gently roll the meat up from the smaller end of the rectangle, using the foil to push it into a large sausage shape.
  6. Lay the strips of bacon across another sheet of tin foil and repeat, making sure the meat roll is tightly wrapped up in a lovely bacon jacket.
  7. Bake, covered, for 20 minutes, then uncover and bake for a further 30 minutes.

Watch the recipe video here:

Bacon Wrapped Cheesesteak Meatloaf

Posted by Twisted on Friday, October 13, 2017

Dessert

Marshmallow Crispy Treats

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Marshmallow Crispy Treats
Ooey, gooey Marshmallow Crispy Treats from The Pioneer Woman - Ree Drummond are SO easy to make ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 tablespoons salted butter, plus more for greasing
  • One 10-ounce bag marshmallows
  • ¼ teaspoon salt
  • 6 cups rice cereal
  • 1 bag mini white marshmallows
  • Rainbow sprinkles, to decorate
Instructions
  1. Thoroughly grease a 9- by 13-inch pan with softened butter.
  2. In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
  3. Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
  4. Let cool completely, and then cut into squares.

Watch the recipe video here:

How To Make Ree's Marshmallow Crispy Treats

Ooey, gooey Marshmallow Crispy Treats from The Pioneer Woman – Ree Drummond are SO easy to make ?Save the recipe: https://foodtv.com/2DemtnB!

Posted by Food Network on Wednesday, October 11, 2017

Cake

Bubble Pop Electric Cake

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Bubble Pop Electric Cake
Make a cake fit for a pop star with this strawberry bubblegum flavored cake with gelatin bubbles on top.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 850g all-purpose flour
  • 530g caster (superfine) sugar
  • 1 tsp salt
  • 2 tbsp baking powder
  • 750 ml of milk
  • 250ml vegetable oil
  • 250g unsalted butter, softened
  • 4 tbsp Greek yogurt (can substitute with sour cream)
  • 2 tsp vanilla extract
  • 4 large eggs
  • 4 drops deep pink Americolor food gel
  • 2 tsp strawberry essence
  • 2 tsp bubblegum essence
  • Pink sprinkles. I used 4 different sizes or pink round sprinkles. But you can achieve the same gradient sprinkle effect with just one type of pink sprinkles! :0)
  • Gelatine Bubbles
  • x20 small balloons
  • 28g powdered gelatin
  • 1 or 2 drops Americolour Deep Pink gel colour
  • 8 tablespoons cold water
  • Frosting
  • 2 batches Swiss meringue buttercream frosting.
  • 1 tsp boysenberry essence
  • 2 tsp bubblegum essence
  • 4 drops sky blue Americolor food gel
Instructions
Gelatine Bubbles
  1. (Please note: these are food safe but are purely for decoration and no edible. I mean you could try eating them, but you’d be chewing for months and it’s like eating plastic!) You’ll also need to prepare these on the same day you bake the cake as making this entire cake is a two day process.
  2. Blow up about 20-25 food safe water balloons at about the same size, but do some little ones too. Attach blown up balloons to paper straw or cake pop sticks with tape. Gently coat each balloon with a little oil spray over each balloon and wipe it down with a paper towel. I didn’t show doing this in the video but you’ll need to do it.
  3. Add water and gelatin to a microwave safe bowl. Mix until well combined. Allow it to bloom (rest) for 5 min before you place it in the microwave for 10-15 seconds, or until melted. Add pink food gel and mix until well combined.
  4. Dip balloons into gelatin liquid making sure they’re coated evenly leaving the bit where the balloon meets the stick free of gelatin. You may want to coat these twice. Let the gelatin set on the first coat for 5 min, and then coat again. If the gelatin stiffens you can melt again in the microwave for 10 seconds.
  5. Place the coated balloons standing upright in a cup or in a Styrofoam block and allow to dry completely- about 24 hours.
  6. To remove balloon, cut away from the stick and pull the balloon out from the bubble. You’ll need to cut away the bottom of the bubbles so they sit evenly on top of the cake. You can do this using a pair of scissors.
Frosting
  1. To prepare frosting add blue food gel, boysenberry and bubblegum essence. Mix until well combined.
Cake
  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  3. Add the milk, oil, Greek yogurt, eggs, pink food gel, strawberry essence, bubblegum essence and vanilla extract into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  4. Fill three 8” cake tins with batter.
  5. Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.
  6. Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
  7. To prepare crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake.
  8. Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using a the cake scraper. Chill.
  9. Carefully add sprinkles to the bottom of the cake. I resorted to creating a huge mess by throwing them onto the cake. I didn’t want to touch my precious frosting with my warm hands and risk giant fingerprints in the cake. I didn’t lose that many sprinkles and I swept up whatever fell on the floor and ate them. Kidding! I threw them in the bin lol.
  10. I started with my bigger round sprinkles at the bottom and worked my way up using smaller ones with the big sprinkles and then less and less sprinkles as I got to the top of the cake.
  11. Finish off the cake by carefully placing the small gelatin bubbles around the outside of the top of the cake and the bigger ones in the centre.

Watch the recipe video here:

Bubble Pop Electric Cake

Make a cake fit for a pop star with this strawberry bubblegum flavored cake with gelatin bubbles on top. via The Scran LineFull Recipe: taste.md/2wOELX9

Posted by Sweeten on Thursday, October 12, 2017

Uncategorized

Black Magic Margaritas

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Black Magic Margaritas
Scary good margaritas.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • ⅓ c. Black sanding sugar
  • 2 c. ice
  • 4 oz. silver tequilla
  • 2 oz. triple sec
  • ½ c. lime juice
  • red food coloring
  • Blue food coloring
  • green food coloring
  • lime slices, for garnish
Instructions
  1. Rim two glasses with a lime slice and dip in the black sanding sugar.
  2. Divide tequila, triple sec, and lime juice between two glasses and stir to combine. Add food coloring until desired black color is achieved.
  3. Add ice and garnish with a slice of lime. Serve.

Watch the recipe video here:

How To Make Black Magic Margaritas

These Black Magic Margaritas will bring out your inner witch. Full recipe: http://dlsh.it/N4E7rVL

Posted by Delish on Thursday, October 12, 2017

Main dish

Creamy Peppercorn Steak Fries

Creamy Peppercorn Steak Fries

Posted by Twisted on Thursday, October 5, 2017

Watch the recipe video here:

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Creamy Peppercorn Steak Fries
Creamy Peppercorn Steak Fries
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 sirloin steaks, sliced as thin as possible
  • 1 cup cream
  • 1 glass white wine
  • 1 cup beef stock
  • 2 cloves garlic, crushed
  • 1 small onion, finely chopped
  • 2 tsp oil
  • 2 tbsp parsley, finely chopped
  • lots of chips
  • salt and pepper, to taste
  • 2 tbsp plain flour
  • 3 tbsp butter
  • 1 tbsp black pepper, freshly ground
  • 1 cup parmesan, grated
Instructions
  1. Fry your steak one steak at a time on a hot cast iron pan greased with your 2 tsp oil. Try not to move too much to minimise boiling and maximise colour (and therefore flavour). Put the steak on top of your fries.
  2. To the steak pan, add your butter, then go in with your onion. Fry until translucent, then add your garlic. Fry briefly, then add your flour. Cook out then add your stock and wine. Bring to a simmer then add cream. Simmer until thick.
  3. Add parsley, pepper, parmesan and stir to combine. When reduced, remove and pour all over fries.
  4. Sprinkle with parsley and…..enjoy!!!
Cake

Cheesecake-stuffed Banana Bread Ring

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Cheesecake-stuffed Banana Bread Ring
This cheesecake-stuffed banana bread ring is everything you've been dreaming of ? ? ✨!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
CHEESECAKE
  • 16 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
BANANA BREAD
  • 4 ripe banana
  • 4 tablespoons vegetable oil
  • 1 egg
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
CARAMEL
  • 1 cup sugar
  • 6 tablespoons butter
  • ½ cup heavy cream
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together the cream cheese, sugar, and vanilla extract, stirring until smooth. Refrigerate.
  3. In a large bowl, mash the bananas with a fork.
  4. Add in the flour, sugar, baking powder, oil, egg, baking soda, salt, cinnamon, and vanilla. Stir until just combined, without over mixing.
  5. Pour half of the banana bread batter into a greased bundt pan.
  6. With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter, making sure that it does not touch the sides of the cake pan.
  7. Pour the rest of the banana bread batter on top and smooth it evenly.
  8. Bake for 30 minutes, or until the banana bread is golden.
  9. To make the caramel glaze, heat the sugar in a saucepan over medium-high heat.
  10. Once the sugar begins to melt, stir with a wooden spoon or whisk.
  11. Once the sugar reaches a boil, add the butter and stir until melted.
  12. Remove from heat, add in the heavy cream and immediately stir until incorporated.
  13. Allow the caramel to cool and thicken.
  14. Invert the banana bread onto a wire rack set on top of a baking tray.
  15. Pour the caramel glaze over the cake, letting the excess drip off the wire rack and onto the baking tray.
  16. Once the glaze has set, slice the cake.
  17. Enjoy!

Watch the recipe video here:

Cheesecake-Stuffed Banana Bread Ring

This cheesecake-stuffed banana bread ring is everything you've been dreaming of ? ? ✨!FULL RECIPE: https://tasty.co/recipe/cheesecake-stuffed-banana-bread-ringNow you can buy our kitchen favorites here: http://bit.ly/2wCb4si(Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Thursday, October 5, 2017

Dessert

Mama Pat’s Chocolate Brownie Pie

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Mama Pat's Chocolate Brownie Pie
This Brownie Pie is a chocolate-lover's dream ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 (9-inch) frozen unbaked piecrust shell
  • Ryan's Quick Chocolate Ganache, recipe follows
  • 1 cup store-bought brownies, cut into ½-inch cubes (2 to 3 brownies)
  • ½ cup store-bought caramel sauce
  • 1 cup heavy cream
  • 2 teaspoons instant espresso
  • Confectioners' sugar, for dusting
Ryan's Quick Chocolate Ganache:
  • 2½ cups semisweet chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
Instructions
  1. Preheat the oven to 375 degrees F. Line the piecrust shell with parchment paper, and fill it with pie weights, dried beans, or uncooked rice. Bake for 15 minutes. Remove the pie weights and parchment paper. Return the pie crust to the oven, and bake until lightly browned, about 5 minutes more. Remove to a wire rack, and cool for 30 minutes.
  2. Meanwhile, let the prepared ganache stand at room temperature 30 minutes.
  3. Sprinkle the brownie cubes on the bottom of the pie crust; top with the caramel sauce, drizzling it evenly. Beat the ganache, heavy cream, and espresso with an electric mixer on medium-high speed until fluffy. Using a spatula, spread the ganache mixture evenly over the top of the pie.
  4. Chill the pie, uncovered, for 2 hours. Dust with the confectioners' sugar just before serving.
Ryan's Quick Chocolate Ganache:
  1. Put the chocolate chips in a heatproof mixing bowl. Stir together the cream, corn syrup, vanilla, and salt in a small saucepan; bring to a boil over medium-high. Pour the hot cream mixture over the chocolate chips, making sure all the chips are submerged. (Do not stir or touch the chocolate mixture.) Cover the bowl with plastic wrap, and let it stand for 5 minutes.
  2. Using a spatula and starting from the bottom of the bowl, gently move the mixture from side to side to begin combining the chocolate with the cream mixture. Gradually and slowly stir from the middle until smooth and blended, 2 to 3 minutes.

Watch the recipe video here:

How To Make Mama Pat's Chocolate Brownie Pie

This Brownie Pie is a chocolate-lover's dream ??

Posted by Food Network on Friday, October 6, 2017

Cake Dessert

Spirograph Cake

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Spirograph Cake
This colorful cake will make you feel like a kid again--and you'll have as much fun now experimenting with different designs as you did back then.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Spirograph® Decor:
  • 8 ounces white fondant
  • Confectioners' sugar, if needed
  • Fine-tipped food color markers in assorted colors
Chocolate Cake:
  • Flour-based cooking spray, for the baking pans
  • 6 ounces (1½ sticks) unsalted butter, softened
  • 1⅓ cups granulated sugar
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • ¾ cup unsweetened dark cocoa powder
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sour cream
  • 1 cup hot brewed coffee
Buttercream Frosting:
  • 1 pound (4 sticks) unsalted butter, softened
  • 2 pounds confectioners' sugar
  • 1 tablespoon clear vanilla extract
  • ⅓ to ⅔ cup heavy cream
  • Pink, orange and lavender gel food color
  • Assorted sprinkles and nonpareils
Instructions
  1. Special equipment: Spirograph® drawing tools, graduated round cookie cutters, three 6-inch round or two 8-inch round baking pans, a cake leveler (optional), a large piping bag, an offset spatula and a bench scraper
  2. For the Spirograph® decor: Knead the fondant until smooth and pliable. If the fondant is sticky, knead in a little confectioners' sugar until the fondant is elastic and does not cling to your hands. Roll out the fondant between 2 sheets of parchment paper to ¼-inch thickness using a rolling pin. Remove the top sheet of parchment paper and allow the fondant to stand until the surface is firm and dry. This can take 2 to 4 hours (and up to overnight), depending on the surrounding humidity of the room in which you're working. The fondant can be tested for readiness by attempting a Spirograph® design. Place the Spirograph® tools on top of the fondant and begin to draw using light pressure with a food color marker. If the tip of the pen sinks into the fondant, it is not dry enough to use and needs to stand longer. If the pen glides across the surface, then it's ready to use.
  3. Use the Spirograph® tools to practice drawing on a piece of copy paper before you begin drawing on the fondant. Choose your favorite designs to replicate on the fondant.
  4. Place the Spirograph® tools on the dry fondant and use the food color pens to draw designs onto its surface. Make various sizes and patterns. You'll need about 14 designs to cover the entire cake. Allow the drawings to dry for 10 minutes, then use the cookie cutters to stamp out the designs. Store the stamped-out circles in a single layer between 2 pieces of plastic wrap.
  5. For the chocolate cake: Preheat the oven to 350 degrees F. Spray three 6-inch round baking pans (or two 8-inch pans) with flour-based baking spray.
  6. Beat the butter and granulated sugar together in the bowl of an electric mixer. Add the oil; beat in the eggs 1 at a time, mixing well after each addition.
  7. Whisk together the cocoa powder, flour, baking soda and salt in a large mixing bowl. Add the flour mixture to the creamed butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Add the hot coffee at the end and mix on low speed until just combined. Use a spatula to scrape down the bowl and mix again on low until the batter is smooth.
  8. Divide the batter evenly among the prepared pans, filling each pan no more than three-quarters full. Bake for 30 to 35 minutes, or until the cakes spring back when pressed in their centers. Turn the cakes out onto wire racks to cool. When the cakes are completely cool, level the tops using a large serrated knife or cake leveler
  9. For the buttercream frosting: Cream together the butter and confectioners' sugar on low speed in the bowl of an electric mixer. When the mixture is combined, increase the speed to high and whip until light in color, about 3 minutes. Turn the mixer off and add the vanilla extract and ⅓ cup heavy cream. Beat again until the frosting is light and fluffy, about another 3 minutes. Add additional heavy cream if the mixture is too thick to spread or pipe.
  10. Place 1 cup of buttercream in a medium bowl. Drape a damp towel across the bowl to prevent the frosting from drying. Set aside.
  11. Place the remaining frosting in a large piping bag. Use the buttercream to fill the cake layers and to apply a thin crumb coat to the outside of the cake. Use an offset spatula or bench scraper to even the frosting. Place the cake in the refrigerator to chill until the frosting is firm, about 30 minutes. Meanwhile, divide the reserved 1 cup of frosting into 3 parts in separate bowls and tint each portion with one of the 3 gel food colors.
  12. When the crumb coat layer is well chilled, apply a second layer of white frosting and even the edges of the cake with a bench scraper. Use an offset spatula to randomly place dabs of pink, orange and lavender tinted buttercream over the edges and top of the cake. Carefully scrape away some of the tinted frosting using a single motion with a bench scraper. The colors will smear and blend together, creating a watercolor effect. Add more color dabs of frosting and repeat the process as desired. Transfer the cake to the refrigerator to chill.
  13. When the cake is well chilled, apply the fondant Spirograph® designs to the sides of the cake using buttercream as an adhesive. Use leftover white buttercream to pipe small mounds of frosting on top of the cake; cover the buttercream with assorted sprinkles and nonpareils. Place 1 fondant Spirograph® design on top of the cake if desired.

Watch the recipe video here:

How to Make Spirograph Cake

Your inner child is gonna flip for this SPIROGRAPH CAKE! Amazing job, SprinkleBakes!

Posted by Food Network on Sunday, October 8, 2017

Main dish

Bundt Pan Roast Chicken with Potatoes

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Bundt Pan Roast Chicken with Potatoes
Get double duty out of your Bundt pan by using it as a stand for roasting chicken and a pan for potatoes. The juices from the chicken slowly infuse flavor into the spuds while they cook.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 whole chicken (3½ to 4 pounds)
  • 2 teaspoons herbes de Provence (see Cook's Note)
  • Kosher salt and freshly ground black pepper
  • 5 tablespoons unsalted butter, 4 at room temperature and 1 melted, plus more melted for the pan
  • 1½ pounds Yukon Gold potatoes, cut into ½-inch cubes
  • 4 cloves garlic, 3 smashed and 1 finely grated
  • Zest of 1 lemon and juice of half
  • ½ teaspoon paprika
  • 1 tablespoon roughly chopped fresh Italian flat-leaf parsley leaves
Instructions
  1. Special equipment: a 10-cup nonstick Bundt pan
  2. Rub the chicken all over, including the cavity with 1 teaspoon herbes de Provence, 1 tablespoon salt and ¼ teaspoon pepper. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before cooking.
  3. Arrange the rack to the lower third of the oven and preheat to 425 degrees F.
  4. Butter the sides and the bottom of a 10-cup Bundt pan. Cover the tube hole in the middle of the pan with a 6-inch piece of foil. Put the potatoes in the pan along with the 3 smashed garlic cloves, ½ teaspoon salt and a few grinds of pepper. Toss with 1 tablespoon melted butter. Roast for 20 minutes.
  5. Meanwhile, mix together the lemon zest, paprika, remaining 4 tablespoons butter, 1 teaspoon herbes de Provence and grated garlic in a small bowl. Pat the chicken dry and spread a little of the butter mixture under the skin of the breasts and thighs. Rub the rest all over the chicken. Sprinkle with a little more salt and pepper and place the chicken cavity on the foil-covered tube over the foil so that the chicken is sitting upright on top of the potatoes.
  6. Cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 50 to 55 minutes. Transfer the chicken to a cutting board and let rest 10 minutes before carving.
  7. Transfer the potatoes with a slotted spoon to a serving dish. Strain the liquid in the bottom of the pan into a small saucepan and heat until just warmed through. Squeeze in the lemon juice and stir in the parsley. Pour the cooking liquid over the carved chicken and serve with the potatoes on the side.

Watch the recipe video here:

How to Make Bundt Pan Roast Chicken with Potatoes

?? Brilliant kitchen hack: Roast chicken and potatoes all in one bundt pan!

Posted by Food Network on Monday, October 9, 2017

Taco

Taco Tomatoes

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Taco Tomatoes
These are the prettiest low-carb tacos you'll ever see.
Author:
Cuisine: Mexican
Recipe type: Taco
Ingredients
  • 4 tomatoes
  • 1 tbsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 lb. ground beef
  • 1 packet taco seasoning
  • kosher salt
  • Freshly ground black pepper
  • ⅔ c. shredded Mexican cheese
  • ½ c. shredded iceberg lettuce
  • ½ c. sour cream
Instructions
  1. In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.
  2. Flip tomatoes so they are stem-side down. Cut the tomatoes into six wedges, being careful to not cut completely through the tomato. Carefully spread open the wedges.
  3. Divide taco meat evenly among the tomatoes, then top each with cheese, lettuce, and sour cream. Serve.

Watch the recipe video here:

How To Make Taco Tomatoes

Taco Tomatoes make cutting carbs SO easy. Full recipe: http://dlsh.it/NoZvHhR

Posted by Delish on Monday, October 9, 2017