Chili-Stuffed Tomatoes

1. 1

   In 2-quart saucepan, combine chili and corn.

2. 2

   Cook over medium-low heat 10 minutes or until hot, stirring mixture occasionally.

3. 3

   While chili heats, cut a slice from top of each tomato and reserve.

4. 4

   With melon baller or spoon, hollow out tomatoes, leaving about 1/2-inch shell.

5. 5

   (Reserve pulp for another use, or add some to chili if you like.)

6. 6

   On microwave-safe plate lined with paper towels, place tomatoes, hollowed-sides down.

7. 7

   Microwave on High 3 minutes or until tomatoes are warm.

8. 8

   Fill tomatoes with chili; serve with reserved tomato slices and your choice of toppings.

* Per serving · 4 servings · Values may vary.

No additional tips available.