Vera Cruz Tomatoes

A creamy bacon, spinach, and cheese filling turns ordinary tomatoes into a terrific appetizer, side dish, or light entree.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 262 Calories

Ingredients

• salt to taste
• 3 slices bacon
• 4 firm ripe tomatoes
• 8 ounces fresh spinach, stems snipped
• 0.5 cup sour cream
• 0.25 cup chopped onion
• 0.25 teaspoon hot pepper sauce
• 0.5 cup shredded Mexican cheese blend

Recipe Instructions

Step 1

Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.

Step 2

Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.

Step 3

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.

Step 4

Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.

Step 5

Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.

Step 6

Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.