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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.
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Meat and Mushroom Tacos
Ingredients
For the tacos
- 1 tablespoon olive oil
- 1 pound ground pork (or beef or bison)
- 1 yellow onion (diced)
- 2 cloves garlic (minced)
- 8 ounces mushrooms (sliced)
- 1 15-oz can pinto beans (drained)
- 2 tablespoons chili powder
- 1/2 teaspoon salt
- 2 avocados (peeled and sliced)
For serving
- 1 head Bibb lettuce (or whole-grain corn tortillas (homemade or we like Food for Life brand))
Optional accompaniments
- red cabbage (sliced)
- sour cream
- 1 lime (for the juice)
Instructions
- 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.
My new go to taco recipe!
Easy but it looks delicious!
SO GOOD! I had Cannellini Beans instead of pinto and honestly I think it made it better because it didn’t overpower the other flavors. And leftovers!
mmm tacos, my favorite! I must make this ;)