During the time our RV was in the shop I had ample time to browse through the magazines in their waiting area. I came across this recipe in one of one of their Good Housekeeping magazines. It was giving ideas on dressing up take-out. Other than I used chili, corn and tomatoes, mine was a bit different. It was a very easy meal to make but next time I will go with fresh corn as they did. You can find their recipe here Good Housekeeping's Chili-Stuffed Tomatoes.
2 lg tomatoes, about 14 oz each
15 oz can chili, no beans
1/2 cup southwest style corn, drained (left from this recipe: Chipotle Corn Salsa)
1/2 avocado, peeled and sliced
In saucepan mix together chili and corn.