These tacos are baked in the oven which results into crispy tacos. The filling provides flavor from the homemade taco seasoning and nutrients from the ground beef, mushrooms, and kale. Additionally, the mushrooms are finely diced which helps them blend in with the ground beef; my kids had no clue they were eating mushrooms!
Once the Mushroom Beef Taco Meat has been prepared, transfer a tablespoon or two of the mixture to a greased flour tortilla along with some shredded monterey jack cheese. Bake them in the oven until crisp and golden brown.
Serve the crispy tacos with your favorite toppings, spreads, salsas, dips, guacamole, etc.
Here’s how I served the Crispy Baked Mushroom Beef Tacos to my kids:
Note: may also serve this deconstructed by serving the Mushroom Beef Taco Meat on its own with your child’s favorite sides or fix-ins (i.e. shredded carrots, shredded cabbage, diced avocados, diced tomatoes, sour cream, shredded cheese, etc).
PrintCrispy Baked Mushroom Beef Tacos
A crispy and tasty taco recipe that contains ground beef, mushrooms, and kale for extra nutrients.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
Homemade Taco Seasoning Ingredients:
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 and 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon of ground black pepper
Mushroom Beef Taco Meat Ingredients:
- 1/3 cup filtered water
- 1 tablespoon tomato paste
- Homemade Taco Seasoning, see recipe above
- 3 tablespoons avocado oil
- 1/2 cup small diced onions
- 8 ounces of baby Bella or cremini mushrooms, cleaned and finely diced
- 1/2 teaspoon salt
- 1 tablespoon minced garlic
- 1 pound ground beef , I used grass-fed
- 1/2 cup cilantro, finely diced
- 1 Tuscan kale or 2 small ones, finely diced
- flour tortillas
- shredded monterey jack cheese
- avocado oil
Instructions
Method:
- Preheat the oven to 425F
- Prepare the seasoning mix by adding the spices to a small bowl. Mix to combine and set it aside.
- Prepare the liquid- measure 1/3 cup of filtered water and add 1 tablespoon of tomato paste. Mix to combine. Set it aside.
- Heat a skillet over medium heat. Add the oil and allow it to get hot. Add the diced onion, finely diced mushrooms, and 1/2 teaspoon of salt. Sauté until the mushrooms have given off its liquid and the liquid has evaporated from the bottom of the skillet (for about 6-8 minutes)-while mixing a few times.
- Note: may also pulse the mushrooms in the food processor instead of finely dicing them. Just make sure to not over pulse or else it might get mushy/soggy.
- Add garlic and sauté for 30 second. Add the ground beef and cook it by stirring and breaking it apart into small pieces . Cook the beef until it is completely cooked through. Drain and discard any excess grease.
- Add the taco seasoning. Toast for about 30 seconds to a minute, mixing it a couple times. Add the water/tomato mixture. Mix and cook for about a minute or until most of the liquid has evaporated. Add the finely diced cilantro and kale. Mix and cook for a minute. Taste for salt. Turn the heat off and set it aside.
- Spray one side of the tortilla with avocado oil. Flip over (spray side down).
- Add 2 tablespoons of shredded cheese on one half of tortilla.Top with 1.5-2 tablespoons meat mixture. Top meat mixture with 2 tablespoons shredded cheese. Fold tortilla in half and transfer to baking sheet. (Might need to hold it down a bit for the tortilla to hold its shape).
- Bake 7 minutes or until the bottoms are golden brown.
- Carefully turn each taco. Bake 3-4 more minutes or until golden brown.
- Serve with desired sides and sauces.
Notes
- Prep time may be shortened by using a food processor to break down the mushrooms. Please be sure to only “pulse” the mushrooms in the food processor just a few times to help prevent them from being soggy or mushy- do not use the “blend” or “crush” option
- Keep leftovers in an air-tight container in the refrigerator.
- May reheat the tacos in the microwave or in the oven. Reheating them in the microwave won’t result into crispy tacos. For best results, reheat in a preheated 400F oven until heated through, about 5 minutes. However, they are crispiest the day of.
