Stuffed Texas Sweet Onion Shells
Softball-size baked Texas sweet onions hold a main-dish serving of ground beef, black beans, rice, corn and tomato.
4 large (14 to 16 ounces each) Texas SpringSweet or Texas 1015 SuperSweet OnionsTo prepare each onion for stuffing, cut a minimal slice from root end. Slice off about 3/4 inch from stem end; peel and discard skin. With small knife or apple corer, scoop out and reserve onion, using spoon as needed to make a 1/4-inch thick shell. Do not cut through bottom of shell. Each onion will hold about 3/4 cup stuffing.
1/2 pound lean ground beef
1 tablespoon olive or vegetable oil
1 (4-ounce) package seasoned black bean and rice mix or 1/2 (7-to 8-ounce) package seasoned black bean and rice mix
1 cup fresh, thawed frozen or canned corn kernels
1/2 cup chopped tomato
Chop enough scooped onion to make 1 cup and saute with beef in oil in skillet until beef is browned. Add rice mix, seasoning packet and water called for on package (about 1 1/2 cups). Cover, bring to boil and simmer for 20 to 25 minutes or until tender. Add corn and tomato.
Place onions in baking dish. Spoon filling into shells, mounding up. Add 1/2 cup water to dish, cover and bake at 425 degrees for 35 minutes or until onion shells are fork tender.
Microwave Preparation: Place stuffed onions in large microwave-safe dish with lid, add 1/2 cup water, cover and cook at full power for 20 to 25 minutes or until tender.
Makes 4 servings.