- 2 tablespoons vegetable oil
- 1 package (1 oz) Old El Paso™ original taco seasoning mix
- 1 tablespoon jerk seasoning
- 1 beef flank steak (1 1/4 lb), trimmed of excess fat
- 1 tablespoon lime juice
- 2 teaspoons packed brown sugar
- 1 teaspoon soy sauce
- 1 tablespoon finely chopped seeded serrano chile
- 1 cup coarsely shredded peeled jicama
- 2 green onions, thinly sliced on the bias, whites and greens separated
- 1/4 cup coarsely chopped fresh cilantro
- 8 Old El Paso™ soft flour tortilla Taco Boats™
- 1/2 cup thinly sliced red bell pepper
- 1 ripe medium mango, seed removed, peeled and diced
InstructionsStep 1 Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Being careful not to cut through the bottom, make 1/4-inch vertical slices in each tomato, leaving 1/2 inch base uncut.
Step 2 In small bowl, mix oil and taco seasoning mix. Brush all over tomatoes. Stuff chiles and green onions into slices in tomatoes; top chiles and onions with Monterey Jack cheese. Place in baking dish. Bake 15 to 18 minutes or until cheese melts and tomatoes and filling are warmed through.
Step 3 Top with queso fresco cheese and cilantro. Serve warm.
NutritionCalories140( Calories from Fat80),% Daily ValueTotal Fat9g9%(Saturated Fat4g,4%Trans Fat0g0%), Cholesterol15mg15%;Sodium300mg300%;Total Carbohydrate10g10%(Dietary Fiber2g2% Sugars6g6%), Protein6g6%; % Daily Value*:Vitamin A35%;Vitamin C25%;Calcium15%;Iron4%;Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsServe with cilantro lime rice for a great, summery vegetarian dinner option.
Most Roma tomatoes have a flatter side. To avoid rolling in the baking dish, try to turn the flatter side to the bottom. If some tomatoes still roll, make a ball of foil to prop up between the tomatoes.