Makes:
3 servings, 2 tomatoes each
Total Time:
30 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Beef Entrees
what you need
- 6 large tomatoes
- 1 lb. extra lean ground beef
- 2 Tbsp. minced onion
- 1 Tbsp. minced garlic
- 1 can (15 oz.) sweet corn
- Bread crumbs
- Olive oil
- Kraft Shredded Parmesan, Romano & Asiago Cheese
- Kraft Low Fat Mozzarella Cheese
make it
Slice very small amount off bottom of each tomato so they stand flat. Carve out each tomato like you would a pumpkin, hollowing them. Discard seeds. Dice the flesh scooped out. Place ground beef, onion & garlic into a large pot & brown, breaking up meat into small pieces. Add 1/2 of the diced tomatoes & can of corn. Cook for about 5 minutes on medium heat to let flavors mingle. Remove from heat. Add about 1/2 cup of bread crumbs & stir.
Line a baking sheet with aluminum foil. Lightly brush the foil with olive oil to keep tomatoes from sticking. Place tomatoes on oiled foil. Sprinkle a pinch of Parmesan, Romano & Asiago Cheese into each tomato. Spoon ground beef mixture into each tomato. Sprinkle more bread crumbs on top of each tomato & cover with mozzarella cheese.
Broil tomatoes until cheese melts & starts to brown. If you see the skins of the tomatoes start to split, they are definitely done. Serve immediately.
Notes
The other 1/2 of the diced tomatoes can be stored in the fridge or freezer & used for other recipes calling for diced tomatoes.
