Serves: 4
Total Calories: 218
Cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Cook onion in reserved drippings till tender. Stir in spinach. Cook, covered, till tender, 3–5 minutes. Remove from heat. Stir in sour cream, bacon, and pepper sauce. Cut tops from tomatoes. Remove centers, leaving thick shells. Salt shells; fill with spinach mixture. Place in 8x8x2-inch baking dish. Bake in 375° oven for 20–25 minutes. Top with shredded cheese; bake 2–3 minutes more or till melted.
This Vera Cruz Tomatoes recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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