Mexican-Stuffed-Tomatoes

Mexican-Stuffed-Tomatoes

 You Will Need 

• 6 large tomatoes Firm (slightly ripe)
• 1 cup boneless chicken shredded (for Veg you can take Cottage c
• 1 large onion chopped (1 cup) 
• 1 Garlic minced 
• Taco seasoning 
•  3/4 tsp Chili powder 
• 3/4 cup Water
• 1/2 cup Cheddar cheese shredded 
• 3 leaves Iceberg lettuce Shredded 
• 1 small packet taco/Tortilla chips
• Salt to taste

Let's Make It:

• Cut a thin slice from top of each tomato. 
• Scoop out centers with  teaspoon, being careful not to break shells.
• Coarsely chop slices from tops to make 1 cup (use  scooped-out tomato pulp, if necessary. 
• Take a Pan spray oil and chicken, onion and garlic in a large skillet Stir till it is partially cooked. Then, Pour off any pan  drippings from skillet. 
• Add taco seasoning mix, salt, chili powder, water  and the 1-cup chopped tomatoes. Bring mixture to boiling; simmer, uncovered, 15 minutes, stirring occasionally, until most of the liquid has  evaporated. Keep it aside.
• Place tomato shells cut-side up in a shallow baking dish just large enough to hold.Fill with cooked mixture. 
• Bake in a moderate oven (180 C) for 15 minutes or until shells are  somewhat soft, but Should not fall apart. 
• Top each tomato with shredded  cheese;bake an additional 5 minutes.   
• Serve on lettuce Leaves 
• Top  up with 1 cup of the taco chips. Serve with remaining  chips.