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Mushroom Beef Taco Meat

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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.

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

Instructions

Method:

  1. Prepare the seasoning mix by adding the spices to a small bowl. Mix to combine and set it aside.
  2. Prepare the liquid- measure 1/3 cup of filtered water and add 1 tablespoon of tomato paste. Mix to combine. Set it aside. 
  3. 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. 
  4. 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.
  5. 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.
  6. 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.

Find it online: https://www.nutritiouskidsfoods.com/mushroom-beef-taco-meat/