Mexican

Cyndi's Baked Tomato Mexicana takes 30 minutes to prepare.

Cyndi's Baked Tomato Mexicana takes 120 minutes to cook.

Cyndi's Baked Tomato Mexicana makes 4 servings.

The ingredients for Cyndi's Baked Tomato Mexicana are:

Red Ripe Tomatoes, 14 [I use Roma, you can use whatever you like]
Garlic powder, 1 tsp
Onion powder, .5 tsp
Chili powder, 1 tsp
Jennie-O Lean Ground Turkey, 12 oz, browned & seasoned with:
Garlic powder, 1 tsp
Onion powder, .5 tsp
Chili powder, 1 tsp
Toppings:
Kraft 2% Shredded Cheddar Cheese, 1 cup
Avocado, 1 fruit without skin and seeds, sliced
Fat Free Sour Cream, 8 tbsp

Here is how you make Cyndi's Baked Tomato Mexicana:

Preheat oven to 325F. Spray large baking dish or jelly roll pan with nonstick spray. Cut tomatoes into half long way, scoop out seeds, arrange cut side up in baking dish and sprinkle evenly with garlic, onion and chili powder. Pop into oven for 90-110 minutes. Tomatoes wilkl shrink a lot and flatten somewhat. Remove from oven and increase temp to 375F. Spoon browned, seasoned ground turkey into tomato halves and sprinkle evenly with cheese, then return to oven until cheese is melted [or browned if you like that], about 10 minutes. Remove from oven and serve 7 halves of tomato to a serving, with 1/4 avocado sliced on each plate and 2 tbsp of FF sour cream on the side.Serving Size: A serving is 7 halves, 1/4 avocado, 2 tbsp FF sour creamNumber of Servings: 4Recipe submitted by SparkPeople user CYNDIDAVISUSA.

The nutritional information for Cyndi's Baked Tomato Mexicana is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 357.5

• Total Fat: 20.0 g
• Cholesterol: 82.9 mg
• Sodium: 349.8 mg
• Total Carbs: 20.8 g
• Dietary Fiber: 5.9 g
• Protein: 28.9 g

Cyndi's Baked Tomato Mexicana is Mexican cuisine.