Recipe: Mexican Stuffed Tomatoes (using ground beef, baked)

MEXICAN STUFFED TOMATOES

6 large firm-ripe tomatoes
1 pound ground chuck
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 (1 1/8 ounce) package taco seasoning mix
1 1/2 teaspoons salt
3/4 teaspoon chili powder
3/4 cup water
1/2 cup shredded Cheddar cheese
FOR SERVING
3 cups shredded Iceberg lettuce
1 (6 1/2 ounce) package taco chips

Cut a thin slice from top of each tomato. Scoop out centers with
teaspoon, being careful not to break shells. Turn upside down on paper toweling to drain. Coarsely chop slices from tops to make 1 cup (use scooped-out tomato pulp, if necessary;use remaining pulp in soup).

Brown meat with onion and garlic in a large skillet. Pour off any
pan drippings from skillet. Add taco seasoning mix, salt, chili powder, 3/4 cups water and the 1 cup chopped tomatoes. Bring mixture to boiling; simmer, uncovered, 15 minutes, stirring occasionally, until most of the liquid has evaporated. Cool.

Place tomato shells cut-side up in a shallow baking dish just large
enough to hold them snugly. Fill with meat mixture.

Bake in a moderate oven (350 degrees F) for 20 minutes or until shells are somewhat soft, but do not fall apart. Top each tomato with shredded cheese;bake an additional 5 minutes.

Serve on lettuce; top with 1 cup of the taco chips. Serve with
remaining chips.

Makes 6 servings