Beef and Mushroom Taco Meat

Course: Dinner, Lunch
Cuisine: American, Mexican
Keyword: Budget-friendly, Easy, Kid-friendly, Lean protein, Summer, Tacos
Condition: Dairy Free, Diabetes, Gluten Free, Heart Health, Low Sodium, Nut Free
Servings: 6


  • 8-10 oz mushroom cremini and portobello
  • 1 tsp olive oil
  • 1 lb lean ground beef
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 1-8 oz tomato sauce can
  • 8 corn tortillas


  • Preheat oven to 425 degrees F. Roughly chop mushrooms and toss in olive oil. Spread in an even layer on a sheet pan and roast in the oven for about 20 minutes, until soft. Drain off excess liquid.
  • Place mushrooms in food processor and process until it reaches the consistency of ground beef.
  • Place ground beef and mushroom mixture into a large bowl. Mix with a spatula until well combined.
  • Place a large skillet over medium heat. Add beef mixture and cook until browned, using a spoon to break into small pieces. Add cumin, chili powder, paprika, garlic powder, black pepper, oregano, and tomato sauce. Mix well and bring to a simmer. Spoon mixture onto tortillas, and serve with desired toppings.


Carbohydrates: 18g | Protein: 20g | Fat: 6g | Sodium: 100mg | Potassium: 477mg | Fiber: 3g

Please note:

Nutrition info is an estimate and may contain errors. 

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