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New Tasty Twist On Tacos

Taste of Home Cooking School is coming next week (Thursday March 22nd).  Jamie Dunn is our celebrity chef and she’s getting her recipes ready for you. This could be one of the recipes she shows you how to prepare:

Mushroom Tacos with Salsa Verde
Give your family a full serving of vegetables using a mushroom and meat blend. This guiltless recipe is sure to please even the pickiest of eaters.

Yield: 8 servings

Ingredients
Tacos
2 Tbsp. olive oil
¼ lb. 85% lean ground beef
¾ lb. white button mushrooms
¾ lb. cremini mushrooms
2 cups julienne of sweet onions
1 Tbsp. minced garlic
4 Tbsp. ground chili pepper
salt and pepper to taste
lime juice to taste
8 Corn tortillas
1 cup shredded green cabbage
2 Tbsp. chopped cilantro
4 Tbsp. cotija Cheese, grated

Avocado Salsa Verde
1 large, ripe avocado, peeled, pitted and cut in ½-inch dice
1/3 cup diced tomato
2 Tbsp. finely chopped onion
½ tsp. seeded and minced Serrano chile
½ tsp. minced garlic
1 Tbsp. lemon or lime juice
2 Tbsp. chopped cilantro
1/4 tsp. sugar

Directions
Heat a sauté pan over medium-high heat. Place ground beef in pan and cook; season with salt and pepper. Sauté for 3 to 5 minutes until golden brown. Chop mushrooms to approximately the size and texture of ground beef and sauté in a separate pan with 2 tablespoons olive oil for 3 to 5 minutes. Combine mushrooms and meat and set aside.

Heat sauté pan used for ground beef over medium-high heat. Add onions and sauté until golden brown. Add garlic and cook until fragrant. Add the mushroom/beef mixture and ground chili pepper. Sauté 2 to 3 minutes, stirring. Adjust seasoning with salt, pepper and lime juice.

To serve, toss shredded cabbage with salt, pepper, lime juice and cilantro. Please 2 tablespoons of shredded cabbage on a tortilla, and top with 2 tablespoons of mushroom and beef mixture. Top with a generous tablespoon of avocado salsa, and sprinkle with Cotija cheese to taste.

To Make Avocado Salsa Verde: Combine all salsa ingredients and refrigerate for at least an hour.

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