Movement Nation, It’s time for another Movement Meal of the Week! This week, we’re making Taco Tomatoes, a low-carb way to do Taco Tuesday, using tomatoes in place of tortillas. Grab your tomatoes let’s get cooking!

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 5 MINS

COOK TIME: 0 HOURS 20 MINS

TOTAL TIME:0 HOURS 25 MINS

INGREDIENTS

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

DIRECTIONS

1. 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.

2. 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.

3. Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.

There you have it: dinner is served in under 30 minutes! If you make this, post a picture on Instagram and tag us @movementchurch.tv using #movementnation so we can share it!

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