Hamburger Stuffed Tomatoes With Corn – a delicious recipe with tomatoes, salt, hamburger, onion, pepper, Worcestershire. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the top from tomato; scoop out and reserve pulp.
2
Sprinkle inside of tomato with salt and turn upside down to drain. Meanwhile, cook hamburger and onion until its loses its red color, using a small amount of fat is necessary.
3
Add tomato pulp, 1 1/2 teaspoons salt, 1/8 teaspoon pepper and Worcestershire sauce. Cook rapidly uncovered about 5 minutes or until liquid is evaporated, stirring occasionally.
4
Fill tomatoes with mixture. Combine corn with 2 tablespoons margarine, 1 teaspoon salt, 1/8 teaspoon pepper.
5
Put into deep 9-inch pie pan.
6
Arrange tomatoes on top of corn.
7
Add remaining margarine to crumbs; mix well and sprinkle on top of tomatoes.
8
Bake at 375u00b0 for 25 minutes or until done.
375
kcal
Calories
13
g
Fat
44
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 large fresh tomatoes, salt, 1 lb. hamburger, 1 medium onion, minced, and more.
Yes, Hamburger Stuffed Tomatoes With Corn falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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