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Dinner-Kit Mushroom and Beef Tacos
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Description
These Mushroom and Beef Tacos are a fresh take on a weeknight classic—hearty, juicy, and full of flavour thanks to a homemade spice blend and a splash of lime. A clever mix of beef and finely chopped Canadian mushrooms adds depth while stretching the filling for more tacos, more flavour, and more nutrition! It’s a modern twist on taco night with a nod to how real ingredients always deliver.
Ingredients
Units Scale
Spice Mix
- 1 tbsp cumin
- 1 1/2 tsp chili powder
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp black pepper
Tacos
- 1 tbsp olive oil
- 450g medium ground beef
- 454g crimini mushrooms, finely chopped
- 1 tbsp fresh lime juice
Toppings
- 16–20 hard or soft taco shells
- 2 cups cheddar cheese, grated
- 1 cup guacamole
- 1 cup sour cream
- 1 tomato, diced
- 1/2 onion, finely diced
- 1/4 head iceberg lettuce, shredded
- Hot sauce or salsa
Instructions
- Combine the spice mix ingredients in a small bowl and set aside.
- Heat a large skillet over medium-high heat with olive oil. Break the beef up into pieces and spread them out in the pan. Cook for 3-5 minutes until dark brown and crisp. Flip the beef pieces and continue to cook until browned on all sides, then break the meat up to a fine texture.
- Add the mushrooms and cook until tender, about 5 minutes, stirring occasionally. Sprinkle in the spice mix and lime juice and continue to cook the taco filling for 5 minutes until the liquid is absorbed.
- Assemble the tacos with desired toppings. Serve and enjoy.
Tips
- Swap crimini mushrooms for white button, portobello, or even shiitake mushrooms, if preferred.
- Warm soft tortillas in a dry skillet or microwave with a damp towel to make them more pliable. For hard shells, toast in the oven for 3–5 minutes at 350°F for added crunch.
Notes
Visit Chef Sous Chef for more recipes.
Keywords: Mushroom and Beef Tacos
