Instructions

• Heat the olive oil in a large skillet over a medium heat, add the onion and cook, stirring often for 5 minutes until soft. Add the ground beef and taco seasoning and continue to cook for 8 minutes, breaking up the meat with a wooden spoon, until no longer pink.
• Place the tomatoes on a board, stem-side down, and slice into 6 wedges, taking care not to cut the tomatoes all the way through. Carefully spread open the wedges.
• Divide the taco meat evenly between the 4 tomatoes, then top each with cheddar cheese and sour cream before serving.