If you’re looking to add veggies to your taco meat, then you need to try this recipe. It contains finely diced mushrooms and kale which helps add nutrients without altering the flavor of the meat mixture. Additionally, I have provided my homemade taco seasoning which isn’t too spicy and is easy to make (may add crushed red pepper if you’d like it to be spicy).
I like to finely dice my mushrooms to help blend them in with the ground beef. To help save time, may pulse the mushrooms in a food processor to help break them down. Just be sure to not over-mix as that can result into mushy or soggy mushrooms. To help prevent that from happening, I like to use the “pulse” option on my food processor and only pulse it a few times.
I am always looking for different ways to incorporate leafy greens into my family’s meals. One way I have noticed helps is by finely dicing the leafy greens. I also love adding them to my soups.
This meat mixture can be used to make my Crispy Baked Mushroom Beef Tacos or can turn them into soft-shell tacos by using corn or flour tortillas. Additionally, for kids, the taco can be served in deconstructed form.
Mushroom Beef Taco Meat
This taco meat mixture is a great way to help add nutrients to your taco meat. The meat mixture includes finely diced mushrooms and kale for extra nutrients.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
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
Instructions
Method:
- 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 it’s ready to serve.
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.
