Two-fer-Tuesday. What I think would make a nice dog days of summer supper. From Old El Paso Sun Country Mexican Cookbook (1978). Similar temps and cooking times. I’d probably put the muffins in with the tomatoes and let them go the extra five minutes.

STUFFED TOMATO CUPS

Serves 4

4 large tomatoes, tops cut off, pulp scooped out, tops and pulp chopped and drained, sawtooth edges cut around shells, shells inverted to drain
Salt
Dash basil leaves, crumbled
½ lb ground beef
¼ C chopped onion
¼ C chopped green chilies
½ envelope (about 2 Tbsp) enchilada sauce mix (like Old El Paso)
½ C herb-seasoned croutons
4 tsp shredded Parmesan cheese
Parsley (for garnish, if desired)

Preheat oven to 375˚. Sprinkle insides of tomato shells with salt to taste and basil. Brown beef with onion in skillet, and drain off fat. Stir in drained tomato pulp, chilies, seasoning mix, croutons, and stuff shells evenly with mixture. Sprinkle tomatoes with cheese. Place tomatoes in a shallow baking dish, fill dish with ½ inch water, and bake 25 to 30 minutes. Trim with parsley, if desired.

“For one batch of zingy muffins substitute Chilies Jalapeños for the Green Chilies”

MEXICAN MUFFINS

2 C flour
2 Tbsp sugar
1 Tbsp baking powder
1/8 tsp chili powder
1 beaten egg
8 oz can cream style corn
1/3 C milk
3 Tbsp cooking oil
2 Tbsp chopped green chilies
2 Tbsp chopped pimento

Preheat oven to 400˚. Sift together flour, sugar, baking powder, and chili powder. Combine egg, cream-style corn, milk, oil, chilies, and pimento, and add mixture to dry ingredients, stirring just until moistened. Fill greased muffin cups 2/3 full. Bake 20 to 25 minutes.