15 December 2012

Mushroom & Beef Tacos with Avocado Salsa

Caramelized mushrooms: Check.
Caramelized onions: Check.
Avocado salsa: Check.

This is a 100% satisfying meal.  And totally versatile.  Don't eat meat?  Cut the beef, pump up the 'shrooms.  Throw in some seasonings if you feel crazy.  Chili powder, onion powder, garlic, cumin, oregano, whatever  floats your fancy.  Fresh cilantro always does it for me.  

Don't want a taco?  Serve the whole shebang over rice.  Nice nutty brown rice, but white will do.  Want nachos?  Serve it over chips!  Pasta?  Caramelize all those goodies and toss it over some penne.  Why not?  Make a quesadilla out of it. That would be banging.

Now go and eat delicious foods...create what you want.  And come back and tell me about it.

Beef & Mushrooms Tacos with Avocado Salsa
Adapted from Rachael Ray
  • 3 tbsp extra-virgin olive oil
  • 1/2 lb ground beef
  • 1lb white mushrooms, crimini mushrooms, or a mix
  • 3 cloves garlic, finely chopped
  • 2 red onions, thinly sliced
  • jalapenos, finely chopped
  • Salt and pepper
  • avocados, cut into cubes
  • 1/4 cup fresh lime juice (1 1/2 limes)
  • small flour tortillas
  1. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add the beef, half of the onion and the jalapenos; season with salt and pepper. Cook until the beef is browned and the onion is softened, 7 to 10 minutes. Transfer to a bowl; reserve the skillet.
  2. Meanwhile, in a large bowl, combine the remaining onion, the avocados and lime juice; season with salt and pepper.
  3. In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and garlic, season with salt and pepper and cook until golden, 7 to 9 minutes; stir into the beef mixture and cover with foil to keep warm.
  4. Wipe out the skillet and return to medium heat. Working with 1 tortilla at a time, lightly toast on both sides for about 1 minute. Stuff the tortillas with the beef mixture and avocado salad.

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