Stuffed Texas Onions Toluca
- Remove a slice from top (stem end) of each onion so it sits flat. Starting at opposite end (root end), hollow each onion, leaving about a 1/2-inch-thick shell. Place onions in a steamer basket. Place in a Dutch oven over boiling water; cover and steam 20 minutes. Remove; cool until easy to handle.
- Meanwhile, for filling, in a medium saucepan cook and stir sausage, ground beef, salt, and pepper about 10 minutes or until meat is brown. Drain in colander.
- Arrange onions in an 8x8x2-inch baking pan. Spoon sausage filling into onions. Top each onion with a cheese slice. Bake in a 350 degree F oven for 10 minutes. Wrap tortillas in foil and heat in the oven alongside onions for 10 minutes. Remove onions and tortillas from oven. Adjust oven rack so onions will be 5 to 6 inches from heat. Turn oven to broil. Broil onions 2 to 3 minutes or until cheese begins to turn light brown. Place one tortilla on each plate. Top each with an onion. Serve with picante sauce and guacamole. Makes 4 servings.
From the Test Kitchen
If onions are too large, peel off outer layers until they are 4 inches in diameter.
1-1/2 starch, 2 vegetable, 2 high-fat meat, 2 fat.
Nutrition Facts (Stuffed Texas Onions Toluca)
- Per serving:
- 483 kcal ,
- 28 g fat
- (13 g sat. fat ,
- 69 mg chol. ,
- 1149 mg sodium ,
- 33 g carb. ,
- 1 g fiber ,
- 23 g pro.