Crispy 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
Units
Scale
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.