This recipe is sponsored by Mushroom Council. When I was growing up, my dad would make tacos once a week, and taco salad is still one of my favorite dinners. Using mushrooms in the mix is a great way to lighten it up.
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 cup cherry tomatoes, diced
- 1/4 red onion, finely diced
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, finely chopped, plus more for topping
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- 1 yellow onion, chopped
- 3 cloves garlic, finely chopped
- 8 ounces ground beef
- 8 ounces maitake mushrooms, trimmed and finely chopped
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Freshly ground pepper
- 1/3 cup tomato sauce
- 1 head romaine lettuce, chopped
- Black beans, crumbled queso blanco, sliced radishes, sliced avocado, and/or sour cream, for topping
Instructions
- Make the pico de gallo: Combine the tomatoes, red onion, lime juice, cilantro, 1 tablespoon olive oil and 1/4 teaspoon salt in a small bowl; mix well.
- Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the yellow onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until softened, about 1 more minute. Add the ground beef and mushrooms and cook, breaking up the meat as it cooks, until the beef is no longer pink, 3 to 5 minutes. Add the chili powder, cumin, paprika, garlic powder, onion powder, oregano, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined and the spices are slightly toasted, about 2 minutes. Add the tomato sauce and stir to combine. Continue to cook until the sauce is fully absorbed and the mixture is almost dry, about 5 minutes. Remove from the heat.
- Toss the lettuce with 2 tablespoons of the liquid from the pico de gallo in a large bowl. Divide among small bowls; top with the beef-mushroom mixture and more pico de gallo. Add beans, cheese, radishes, avocado, cilantro and/or sour cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 327 |
| Total Fat | 23 g |
| Saturated Fat | 6 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 40 mg |
| Sodium | 929 mg |