Tacos are a big favorite at my house, so I love it when I can cut the meat with a can of beans and make it last longer. But what’s better (I’ve learned) is adding in some mushrooms in addition to the beans to stretch things even further. I’d never done that before trying it in a recipe from Prep Dish (see below). And at first my younger daughter said, “Mushrooms in our tacos? Why’d you do that?” But then guess what – she soon forgot and cleaned her entire plate. I made a few modifications (as I always tend to do!) to the original recipe and am sharing it below.
Sponsor Shoutout: Prep Dish
Funny enough, I recently asked some friends if they’d help me test some meal plans, and when several of them said, “Having someone else figure out a dinner plan and grocery list for me is so awesome!” I realized not everyone knows that meal planning services exist to do exactly that for you. So today I’m excited to tell you about one of our favorites – Prep Dish. Not only do they send you an organized shopping list with recipe instructions, but they tell you what items to prep in advance to make weeknight meals a breeze. Watch the video below where I explain it in more detail, and get your first 2 weeks free when you use code 100DAYS!
- 1 tablespoon olive oil
- 1 pound ground pork, beef, or bison
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 8 ounces sliced mushrooms
- 15-ounce can pinto beans, drained
- 2 tablespoons chili powder
- ½ teaspoon salt
- 2 avocados, peeled and sliced
- 1 head butter/Bibb lettuce OR whole-grain corn tortillas (homemade or we like Food for Life brand)
- Sliced cabbage
- Sour cream
- Lime wedges (for the juice)
- Heat oil in a large skillet over medium-high heat. Add the meat and cook while breaking apart meat until no longer pink.
- Add onion, garlic, mushrooms, beans, chili powder, and salt and cook for another 5 - 7 minutes or until the onion is softened.
- Serve the filling in lettuce leaves or corn tortillas, topped with avocado slices and other desired accompaniments.