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Description
These taco bowls are ideal for a busy weeknight dinner. This dish can cook on the stovetop or all day in the slow cooker so that when you are ready to serve, you only need to prepare instant rice and sauté a few mushrooms.Ingredients
- 1 package 13.5 oz Monterey Mushrooms Sizzling Sautés™ Fajita Mushroom Kit*
- 1 pound 80% lean ground beef
- 1 small yellow onion, chopped
- 1 tbsp chili powder, plus 1 tsp
- 1 1/2 tsp fine sea salt
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp ground oregano
- 1/2 tsp smoked paprika
- 1 15 oz can tomato sauce
- 1/2 cup water
- 2 tbsp extra-virgin olive oil
- 1 1/2 cup cooked instant brown rice
Topping Ideas
- Shredded cheese
- Sliced black olives
- Diced avocado
- Sour cream
- Sliced green onions
- Salsa
- Lime wedges
- Cilantro
- Shredded cabbage or lettuce
- Crumbled tortilla chips
*Sizzling Sautés Mushroom Kits are high in vitamin D. Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.
Instructions
- Preheat a medium skillet over medium-high heat. Add about a tbsp of olive oil to the pan. Add ground beef, and onion and sprinkle in 1 tbsp of chili powder, 1 tsp of salt, cumin, garlic powder, oregano, and smoked paprika. Stir in tomato sauce and water.
- Cook until beef is evenly browned and the liquid has evaporated.
- Heat a tbsp of olive oil in a medium skillet over medium heat. Add the mushrooms to the saucepan. Cook for about 10 minutes, until slightly tender. Remove from heat.
- Add the Fajita sauce packet and stir until the mushrooms are evenly coated about 1-2 minutes.
- Stir the rice into the cooked beef. Spoon it into serving bowls. Top with the saucy Fajita mushrooms and add your other favorite toppings. Enjoy!
Notes:
This can be done in a slow cooker, too! To do so, replace steps 1 and 2 with the steps below:
- Add ground beef to the bowl of a slow cooker (about 6 quarts in size). Add onion and sprinkle in 1 tbsp of chili powder, 1 tsp of salt, cumin, garlic powder, oregano, and smoked paprika. Stir in tomato sauce and water.
- Place the lid on the slow cooker and cook on low for 6 to 8 hours, until the beef is no longer pink.
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