Burger-stuffed tomatoes w/the works

Yield: 4 servings

Measure Ingredient
-Waldine Van Geffen VGHC42A
4 mediums Fresh Tomatoes
8 ounces Ground lean beef
2 tablespoons Ketchup
1 teaspoon Prepared mustard
1 tablespoon Sweet pickle relish (opt)
¼ teaspoon Salt
2 slices American process cheese; quarter

Preheat oven to 350~. Cut a ¼" thick slice from bottom of each tomato; reserve slices. Using a small spoon scoop out pulp from tomatoes, leaving ¼" thick shells; set aside. Coarsely chop pulp and four reserved slices; set aside. In a medium non-stick skillet over medium heat cook beef, stirring frequently until brown, 4 to 5 minutes. Add ketchup, mustard, relish, salt and reserved tomato pulp.

Cook, uncovered, stirring occasionally, until mixture has thickened, 8 to 10 minutes. Spoon meat mixture into reserved tomato shells; top each with 2 pieces of cheese. On a shallow baking sheet place stuffed tomatoes; bake until heated through and cheese is melted, about 10 minutes. Source: Times-Picayune (wrv)

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