Mushroom Taco Salad

Monterey Mushrooms Mar 08, 2019
Lunch, Mexican, recipe, salad, taco, Consumer, Cinco de Mayo, Gluten-Free

This Mushroom Taco Salad is the perfect way to obtain all of the delicious tex-mex flavors in a healthy dish, with a little heat to boot!

Quick and easy, it will become a part of your healthy-eating recipe toolkit year-round.

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Healthy Recipe Cookbook
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Mushroom Taco Salad

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Yield: 4 People
Print RecipePrint Recipe

Description

This Mushroom Taco Salad is the perfect way to create a quick and easy salad with a range of delicious flavors and textures.

Plus you can make it your own by adding as much heat as you like!

Ingredients

Ingredients

  •  8 ounces fresh crimini Mushrooms
  •  1 onion
  •  1 tablespoon canola oil
  •  1/2 pound lean ground beef
  •  1 red pepper, chopped
  •  2 tablespoons tbsp Tex-Mex seasoning blend
  •  1/2 teaspoon dried thyme leaves
  •  1/2 teaspoon dried oregano leaves
  •  1/2 teaspoon ground mustard
  •  1/4 teaspoon dried minced garlic
  •  1/4 teaspoon dried minced onion
  •  2 tablespoons tomato paste
  •  1 can diced tomatoes
  •  6 cups shredded lettuce
  •  1/2 cup shredded Cheddar cheese
  •  1 avocado, chopped
  •  1/4 cup sour cream (optional)
  •  1/4 cup chopped fresh cilantro

Instructions

  1. Place the mushrooms and onion in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a large nonstick skillet set over medium-high heat. Crumble in the ground beef. Cook for 5 minutes or until browned.

  2. Add the mushroom mixture, red pepper, Tex-Mex seasoning blend and the mushroom seasoning blend. Cook for 5 minutes or until tender. Stir in the tomato paste; add the tomatoes. Simmer for 10 minutes or until thickened. Divide the lettuce evenly between four dinner plates. Top with the meat mixture, cheese, avocado, sour cream (if using) and cilantro.

  3. Tip: For traditional tacos reduce the lettuce to 2 cups and serve with flour or corn tortillas.

taco-salad-033
Monterey Mushrooms blue and white logo

Mushroom Taco Salad

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Yield: 4 People

Description

This Mushroom Taco Salad is the perfect way to create a quick and easy salad with a range of delicious flavors and textures.

Plus you can make it your own by adding as much heat as you like!

Ingredients

Ingredients

  •  8 ounces fresh crimini Mushrooms
  •  1 onion
  •  1 tablespoon canola oil
  •  1/2 pound lean ground beef
  •  1 red pepper, chopped
  •  2 tablespoons tbsp Tex-Mex seasoning blend
  •  1/2 teaspoon dried thyme leaves
  •  1/2 teaspoon dried oregano leaves
  •  1/2 teaspoon ground mustard
  •  1/4 teaspoon dried minced garlic
  •  1/4 teaspoon dried minced onion
  •  2 tablespoons tomato paste
  •  1 can diced tomatoes
  •  6 cups shredded lettuce
  •  1/2 cup shredded Cheddar cheese
  •  1 avocado, chopped
  •  1/4 cup sour cream (optional)
  •  1/4 cup chopped fresh cilantro

Instructions

  1. Place the mushrooms and onion in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a large nonstick skillet set over medium-high heat. Crumble in the ground beef. Cook for 5 minutes or until browned.

  2. Add the mushroom mixture, red pepper, Tex-Mex seasoning blend and the mushroom seasoning blend. Cook for 5 minutes or until tender. Stir in the tomato paste; add the tomatoes. Simmer for 10 minutes or until thickened. Divide the lettuce evenly between four dinner plates. Top with the meat mixture, cheese, avocado, sour cream (if using) and cilantro.

  3. Tip: For traditional tacos reduce the lettuce to 2 cups and serve with flour or corn tortillas.

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Monterey Mushrooms
Monterey Mushrooms