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