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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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These were a thought walking through the grocery store. I didn't exactly measure any thing that I put in so I gave the best guess that I could. It turned out really well for me and I plan on making these for a long time. If anybody comes up with better exact measurements please feel free to post them. The left over tomatoes and meat can be mixed with nacho cheese and used for dip while you watch TV later. Ingredients:
4 large tomatoes (the largest ones you can get) |
16 ounces ground beef |
16 ounces sausage, fresh |
1 (8 ounce) container fresh mushrooms, diced |
1 sweet onion, diced |
1/2 yellow bell pepper, diced |
4 garlic cloves, crushed |
1 tablespoon dried basil |
1 tablespoon dried chives |
1/2 teaspoon cumin |
1 teaspoon jalapeno, jarred (found mine in the vegetable section next the jars of crushed garlic) |
1 teaspoon sweet smoked paprika |
1/2 teaspoon cayenne pepper |
2 tablespoons balsamic vinegar |
2 tablespoons extra virgin olive oil |
4 tablespoons raspberry and walnut vinaigrette (paul newman's) |
8 ounces mexican blend cheese, shredded |
1 (6 3/8 ounce) package tortilla chips (tostitos) |
1 (8 ounce) jar nacho cheese |
Directions:
1. First brown the beef and pork together and drain.
2. Then add mushrooms, onion, bell pepper, garlic, basil, chives, jalapenos and cumin.
3. Put on low heat and add 4 dashes of Balsamic and a few dashes of evoo (just enough to coat mixture).
4. Let it simmer.
5. While everything is simmering, pre-heat your oven to 350.
6. Take the tomatoes and cut just enough of the tops off so that you can scoop out the insides and put them to the side. Now you should have little tomato bowls.
7. Check your meat and cook it just long enough that the vegetables become translucent and still have a slight crunch.
8. Take your vinaigrette and coat the inside of the tomatoe bowls leaving enough vinegarete to pool up in the bottom about a 1/4 of an inch.
9. Once you do that, fill the tomatoe bowls up with your meat mix leaving enough room for a big wad of cheese.Garnish with paprika.
10. Place them in a pan and heat for 5 minutes or just long enough to melt the cheese all the way.
11. Remove from oven and enjoy.
12. I took the leftover meat mix and mixed the left over tomatoe insides and mixed it together and made a nacho cheese mix with corn chips for the football game.
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