Mexican Stuffed Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is so easy and flavorful. It didn't call for chicken but I had some left over so I threw it in and it was great. You could also use turkey or shrimp or even thin sliced beef . I also used leftover rice. Read more . Great way to use leftovers. It would also be good wraped in a flour tortilla. Ingredients:
4 medium tomatoes |
2 cups cold cooked white or brown rice |
1/2 cup chedder cheese (2 ounces) |
1/4 cup sour cream |
1/4 cup salsa (mild, medium, or hot) |
2 teaspoons lime or lemon juice |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon ground cumin |
2 medium green onions, sliced (1/4 cup) |
shredded iceberg lettuce |
about 1 cup shredded chicken (optional) |
chili powder |
Directions:
1. Cut 1/2 inch slice from the stem end of each tomato.
2. Scoop out pulp and seeds. discard seed, and chop pulp.
3. Mix tomato pulp and remaining ingredients except lettuce.
4. Spoon mixture into tomato shells.
5. sprinkle a little chili powder on top
6. serve on lettuce.
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