• Yield 12 tacos 1x
Author Mushroom Council

Create easy and delicious tacos using a 50/50 blend of beef and mushrooms.

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1 Teaspoon chili powder
1/4 Teaspoon garlic powder
1/4 Teaspoon onion powder
1 Teaspoon ground cumin
1 Teaspoon salt
1/2 Cup water
1 Pound of your favorite mushroom variety, finely chopped (suggested: crimini or white button)
1 Teaspoon vegetable oil
1 Pound lean ground beef
12 crunchy taco shells, warmed
2 Cups grated cheddar or Monterey Jack cheese
23 large tomatoes, diced
1 head iceberg lettuce, shredded
Optional garnishes such as chopped avocados, green onions, jalapenos, sour cream and salsa


  1. Mix chili powder, garlic powder, onion powder, ground cumin and salt in a small bowl. Stir in water and set aside.
  2. Heat oil in a large skillet over medium-high heat. Add chopped mushrooms and ground beef and cook thoroughly, about 7-10 minutes. Carefully drain excess grease if needed.
  3. Add seasoning mixture to mushroom-meat mixture and stir to combine. Bring to a simmer and cook an additional 3-5 minutes.
  4. To assemble, add about ¼ cup of the 50/50 mushroom-meat mixture to the bottom of the taco shell. Layer with cheese, tomatoes and lettuce, and other favorite garnishes.

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